Potatoes

Liv's passionate about spuds. Weird I know, but I'm with her all the way. There's nothing like a properly cooked potato. Picking the right type is especially important. Floury ones like to be mashed, roasted or fried. Waxy geezers prefer to be sliced and diced for salads, hash, frittatas. Good winter potatoes are great in luscious shepherd's pie. Summertime get new ones - lovely with a bit of butter, fresh herb and lemon.
Spuds are like home.

East Meets West Potato Salad

One cultural shock of a fancy salad...

Method

1. Boil potatoes in lightly salted water till just tender. Drain and set aside.
2. Meantime, mix the mayo, vinegar, sesame, garlic, horseradish, lemon juice, herb and seasoning. Stir in the spring onions.
3. While the potatoes are still warm, stir the mayo mix in.
4. Mix in most of the radish and cucumber, and half the ham. Top with the remaining radish, cucumber and ham, and the cress.
5. Cool it. Eat it.

Ingredients

For 4

700 g/1 1/2 lbs old potatoes, peeled, or new potatoes, unpeeled, chopped into large chunks
4 tbsps best mayo
1-1 1/2 tbsps Chinese wine vinegar
2 drops sesame oil
1 clove garlic, crushed
1-2 tsps horseradish
Squeeze of lemon
Parsley, thyme or coriander
Salt and pepper
4 spring onions
Few radishes, finely chopped
1/2 cucumber, finely sliced
85 g/3 oz ham, shredded
English cress