A trendy version of good old potato salad. Heritage potatoes are actually varieties which were commonplace before the Second World War. To feed the country, new types of potato were introduced which were easier to grow and gave a higher yield. When the war was over, the new varieties stayed and their predecessors disappeared. Various companies have now reintroduced the old spuds and you can find them in good supermarkets and at farmer’s markets. You can also find truffle oil in most supermarkets; drizzle it on soups, salads or use it in Truffled mushroom and dill pâté (see here). This recipe calls for shop-bought mayonnaise, as making such a small amount is difficult, but there is a recipe on here if you want to make your own. This salad would make good friends with Heritage tomatoes and Yorkshire Fettle on toast (see here).
If your potatoes ever do that thing where they overcook and burst open, don’t worry, just drain them, sprinkle with olive oil, herbs and sea salt and bake in a hot oven until crispy. Eat them for lunch, then start again on the salad. Waste not want not.
SERVES 4
500g heritage potatoes (Pink Fir Apple, Salad Blue and Dunbar Rover are a few examples)
sea salt and freshly ground black pepper
2 tbsp white truffle oil
160g shop-bought mayonnaise
3 spring onions, finely chopped
Put the potatoes in a pan, cover with water, add a good shake of salt and simmer until cooked. Be careful; heritage potatoes can be temperamental, and sometimes they turn from raw to utter mush in a minute. Pierce with a knife and, as soon as the centre is soft and there is no resistance, drain and run under cold water to prevent overcooking.
While the potatoes cool, mix the truffle oil into the mayonnaise, then fold in most of the spring onions. Although the mayonnaise is already seasoned, add a little more seasoning, as you have to compensate for the fact that it will be divided between the potatoes.
When the potatoes are cooled (they must be cold, otherwise they will break up), slice them into equal-sized pieces and dress with the mayonnaise, sprinkling with the reserved spring onions.