At the beginning of April the new potato season begins – and for those of us who don’t do peeling potatoes this is a halcyon season for making potato salad.

The traditional method is to boil them, but they are very good roasted as well. I’ve added in a little horseradish because horseradish is is good at standing up to the strong taste of smoked food – fish or cheese and it’s also good at waking up the comfortable, earthiness of potato – so a double whammy.

Goes well with a snappy-earthy green salad.

Recipe for smoked salmon and new potato salad

Serves 2

Ingredients

• about 10 new, or Pink Fir Apple, or Belle de Fontenay, potatoes depending on how greedy you are
• 6 tbsp greek yoghurt
• 4 tbsp mayonnaise (Hellman’s is fine)
• 8 chopped spring onions
• Indonesian black pepper (you don’t need salt as the smoked salmon and the potatoes are both very salty)
• 1 lime – just the zest
• 140-160g/6 oz pack of strong tasting smoked salmon
• smoked salt – a teaspoon at most as the smoked salmon is very salty.
• olive oil
• fresh dill if you have any to hand, chopped
• 1 tsp of grated horseradish (optional)

Method

1. Pre heat the oven to 210°C.
2. Grease a roasting tin with olive oil, cover the new potatoes with olive oil, and sprinkle with the smoked salt – put in the oven.
3. About once every 10 minutes take them out and give them a good shake, make sure they are not sticking to the tin.
4. Roast for about 45 minutes.

IN THE MEANTIME:

5. Mix together the yoghurt, mayonnaise, horseradish and black pepper, and snip in the spring onions – snipping them paper-thin. Divide between individual small bowls, ramekins or tea cups.
6. Lay the smoked salmon out on the plate, garnish with the dill.
7. When the potatoes are done (slightly wrinkled), slice them with a tomato knife.
8. Grate the lime zest onto the yoghurty mixture as a kind of garnish.
9. … and serve.