Sides

Wild Garlic Potato Salad

Fresh wild garlic plus a drizzle of homemade wild garlic oil transform a simple potato salad dish into something truly memorable

5 minutes prep, 20 minutes cook

Serves 4

Ingredients

For the wild garlic oil

Leaves and stalks from about 12 young wild garlic plants

About 150g rapeseed oil

Special kit:

A juicer

For the potato salad:

800g new potatoes

8 wild garlic leaves, washed and dried

12.5 g butter

Freshly ground black pepper

2 tablespoons crème fraîche

Juice of ¼ lemon

Wild garlic oil

2–3 wild garlic or and chive flowers, washed, dried, and segmented

Method

Start by making the wild garlic oil. Wash the wild garlic leaves and stalks, and shake them dry (a few drops of water will aid the juicing). Slowly push the leaves and stalks through an electric juicer. Mix one part wild garlic juice to two parts oil for an amazing, vibrant green oil. Shake very well before use, and make small amounts as required.

Scrub the potatoes (to remove loose dirt). Valuable nutrients are just under the skin and these are lost by peeling. Cut any larger potatoes in half. Cook in a minimum quantity of boiling water for 15-20 minutes until the potatoes are just soft.

Meanwhile, chiffonade the ramps leaves (roll the leaves up tightly and cut into thin shreds).

Drain and reserve the potatoes, and add the butter and let the potatoes cool completely. Add the crème fraîche (or cream cheese mixed with single cream) and the lemon juice to the potatoes, and toss well.

Season with freshly ground pepper, then drizzle with emerald green wild garlic oil and decorate with ramps and chive flowers.