New potato and radish salad


It’s new potato season and we’re looking forward to packing these gems into our veg boxes and piling them on our plates. You can’t beat boiled new potatoes tossed with butter or oil, fresh herbs, salt and black pepper, and served warm. (Try some fresh chopped organic dill from our farm.) And don’t forget you can order extra new potatoes for your veg boxes.

For our recipe this week, we’ve chosen a simple, creamy new potato salad with seasonal radishes and mustard.  From  If you have a tuft of leaves on your radishes, wash them well and include them in the salad.


  • 500g new potatoes, sliced
  • 3 tbsp crème fraîche
  • 1 tbsp grainy mustard
  • 1 bunch chives, snipped
  • Salt and pepper
  • Small bunch of radishes, sliced
  • Radish leaves, roughly chopped (optional)


  1. Cook the potatoes in a large pan of boiling, salted water for 8-10 mins or until tender. Drain and allow to cool for 10 mins.
  2. Mix the crème fraîche, mustard and chives with some seasoning, then toss through the potatoes, radishes and radish leaves before serving.