Eat it projects

image

Moroccan new potato salad

‘Early’ or new potatoes are perfect in salads with their sweet flavour and ‘waxy’ texture which doesn’t flake when boiled. Their paper thin skins mean they don’t need to be peeled either, which is great because most of their vitamins are just under their skin. Use your own spring onions if you’ve got them, if not use an ordinary onion and add some chopped chives.

Ingredients per pair of children

6 or 7 (300g) new potatoes
2 spring onions or a small onion
2 teaspoons of chopped chives

Dressing

1/2 teaspoon of crushed cumin
a good pinch of salt
1 teaspoon of lemon juice

01Put the potatoes into a pan of boiling water. If they are very fresh and small, they should take no more than 10 minutes to cook.
02Slice thinly the spring onion (or ordinary onion), including most of the green bit.
03Crush the cumin seeds with a pestle and mortar.
04Combine the dressing ingredients in a small bowl.
05When the potatoes are cooked, put them in a larger bowl and allow to cool a little. Then add the onion and dressing and combine. Eat while still warm.

a