Crispy Potato Salad

I absolutely love this summer salad and it's one I come back to time and time again. I make different variations depending on what's growing in the garden, what I have in the fridge or what's in season. It's a beautiful combination of crispy potatoes, creamy green dressing and sharp pink pickles. My lovely friend Georgia Hearn, who shares lots of delicious inspiration over on Instagram, first inspired this dish.

• Ingredients:

  • Good glug of extra virgin olive oil

  • 1kg New Potatoes

  • Good few pinches of good rock salt

  • pickled pink onions (recipe below)

  • Pea shoots for decoration

  • Drizzle of reduced balsamic

  • Juice and zest of 1 lemons

  • 300ml tub of creme fraiche

  • 1 avocado

  • Handful fresh herbs I went for parsley

    Method:

    Serves approx 4-6 servings as a side dish.

    Bring a large pan of salted water to the boil and cook the new potatoes until they're just tender. Drain well and leave them to steam dry for a few minutes.

    Tip the potatoes onto a large baking tray and gently squash each one using the bottom of a jar or a ramekin until they split open and flatten slightly. Drizzle generously with extra virgin olive oil, sprinkle over plenty of good rock salt and roast at 200°C for around 30-40 minutes, turning once if needed, until beautifully golden and crisp around the edges.

    While the potatoes are roasting, add the crème fraîche, avocado, lemon zest and juice, and a generous handful of fresh parsley to a food processor. Season well with salt and pepper, then blitz until you have a smooth, thick, vibrant green dressing. If it feels a little too thick, loosen it with a bit more lemon juice or a little olive oil.

    To serve, spread the green dressing over the base of a large serving platter before piling the crispy potatoes on top. Finish with plenty of pink pickles, a scattering of pea shoots and a drizzle of reduced balsamic. Serve while the potatoes are still warm.