Baby New Potato, Egg and Herb Salad (V) from The Apothecary Chef

“A go-to weekend dish, especially if you have successfully grown deep-in-the-soil baby new potatoes. There is such a huge difference in the taste and texture of a freshly dug potato and this recipe spotlights the humble spud in a celebration of freshly grown herbs, zingy pickled celery or lovage and a bit of pepper sauce heat. Mix up your garden herbs, blitz together in just moments for a moreish dressing.” Natasha MacAller, author of The Apothecary Chef

Serves 8-12

1 large fennel bulb with fronds, thinly sliced

2 tablespoons apple cider vinegar

¼ teaspoon sea salt

Pinch of sugar

3kg (6lb 8oz) baby new potatoes, brushed and washed

4–5 large, hard-boiled eggs, peeled

180g (6oz) pickled lovage or sliced celery stalks in coriander pickle (see page 100)

2 large red onions, minced

450g (1lb) herb cream

For the herb cream

12g (¼oz) basil leaves, roughly chopped, plus extra for garnish

4.5g (1/8oz) fresh dill fronds, plus extra for garnish

6g (1/8oz) lovage or flat leaf parsley leaves, roughly chopped

2 tablespoons roughly chopped tarragon leaves, plus extra for garnish

2 tablespoons mint leaves, plus extra for garnish

¼ teaspoon sweet basil seeds (optional)

Juice of 1 lemon

30ml (1fl oz) rice wine vinegar

2 tablespoons Dijon mustard

20g (¾oz) garlic paste

1 teaspoon celery salt

½ teaspoon dried sumac

2 teaspoons freshly ground black pepper, plus extra to serve

2 tablespoons freshly grated horseradish or hot horseradish sauce

2 teaspoons sriracha sauce, or to taste

235g (8½oz) mayonnaise

120ml (4fl oz) buttermilk

120ml (4fl oz) Greek yogurt

Add the first 14 herb cream ingredients to a food processor and blitz to a smooth paste. Transfer to a medium bowl, stir in the remaining herb cream ingredients and adjust the seasonings. Chill.

While the herb cream is chilling, pickle the sliced fennel. Put the fennel into a small bowl, then stir in the vinegar, sea salt and sugar and set aside to pickle for 20–30 minutes.

Submerge the baby potatoes in a pan of water and boil until just fork tender but firm, about 10–12 minutes, extending the cooking time if you are using larger potatoes. Drain and leave the potatoes to cool for 15 minutes, then, if needed, cut into bite-sized cubes and add to a large bowl.

Cut the eggs into cubes and add to the bowl. Then add the pickled fennel, pickled lovage, red onion and herb cream. Gently fold and mix the potato salad with a spatula to coat the potatoes all over.

Taste and adjust the seasonings.

If possible, cover and chill for an hour or more to let the flavours meld. Spoon into a large bowl and serve family-style, scattered with more fresh herbs and grinds of black pepper.