Cornersmith’s new Cookbook “Salads & Pickles” … Yum

new from the crew at Cornersmith "Salads & Pickles"...vegetables with more taste and less waste.

Love this book, new from the crew at Cornersmith “Salads & Pickles”…vegetables with more taste and less waste.

The brown butter vinaigrette in this potato salad is so good you’ll want to bathe in it! Its an excellent alternative to the more traditional mayonnaise-based dressings, and will be even better if you use a good-quality cultured butter.

In fact it’s so addictive you may as well make extra and keep it in a jar in your fridge. It will last for up to 5 days, and you can reinvigorate it by placing the jar into a bowl or hot 9 not boiling) water and shaking it every now and then until the vinaigrette has emulsified again.


1kg new-season harvest potatoes – a waxy variety, suitable for boiling
300g fresh podded peas ( frozen are also fine; Just pour boiling water over them, leave to thaw for a few minutes , then drain)
60ml hot chicken or vegetable stock
1 large handful of picked mint leaves, torn just before serving
2 tablespoons finely chopped tarragon.


1 French shallot, finely chopped
1 tablespoon sherry vinegar
60 g unsalted butter
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon dijon mustard
pinch of cayenne pepper

Scum the potatoes and place in a saucepan. Cover with cold water, add a pinch of salt and bring to the boil. Turn the heat down to medium-low and cook for about 20 minutes, or until the potatoes are just cooked. Drain then set aside to cool down. ( New-season potatoes don’t need peeling as their skins are very soft and thin)

Meanwhile, blanch the peas in another saucepan of boiling salted water for 1-2 minutes. Refresh under cold running water, then set aside

Cut the potatoes into quarters or chunky bite-sized pieces and place in a large bowl. Season with salt and pepper. Pour the hot stock over, cover and bowl with a plate and leave to marinate for 15-20 minutes

Meanwhile, start preparing the vinaigrette. Combine the shallot and vinegar in a bowl and leave to sit for 5-10 minutes, to mellow the onion flavour.

In a small saucepan, melt the butter over medium heat until it begins to foam. Stir and watch the butter carefully, scaping up any milk solids that stick to the bottom of the pan, until the butter becomes nutty and brown. ( Don’t let it turn black and bitter!)

Once the butter has the right colour and flavour , add the olive oil and lemon juice directly to the pan. Pour that mixture into a tall container. Add the mustard, and the vinegar and shallot mixture, then blend with a hand-held stick blender until smooth. Add the cayenne pepper and season with salt and pepper.

Gently but thoroughly mix the peas through the marinated potatoes. Add the dressing and gently mix until the vegetables are well coated. Check the seasoning. Add the mint, dill and tarragon and serve immediately, in a large salad bowl.


Prep 20 minutes plus 20 minutes marinating

Cooking Time about 30 minutes.


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