BROAD BEAN, POTATO AND ZUCCHINI BREAD & BUTTER PICKLE SALAD
Warmer days are finally showing up for spring and thoughts of salads become part of meal prep. This potato salad is a take on a recipe from Sydney’s Cornersmith café using one of Torello Farm’s customer favourite, zucchini bread and butter pickles. Double peeled broad beans marry well with all the flavours, and when out of season replace them with peas or sliced green beans. For some extra texture add a chopped boiled egg or some sliced crunchy radish.
Serves 6 as a vegetable accompaniment
750g Nicola potatoes
1 teaspoon sea salt
1/2 jar Torello Farm bread & butter zucchini pickles, strained reserving 1/3 cup pickle liquid
700g broad beans, podded to yield about 200g-300g (1 cup) beans
1/3 cup Greek natural yoghurt
1 tablespoon extra virgin olive oil
2 tablespoons finely chopped dill leaves, or flat-leaf parsley leaves, or mint leaves
Put the potatoes and salt in a large saucepan and cover with cold water. Place over a high heat and bring to a boil, then reduce heat to a rolling simmer. Cook for 20-25 minutes, depending on size of potatoes until just tender when inserted with a knife. Drain and let steam dry for 5 minutes. Using a small sharp knife peel away the skin layer. Cut each potato into chunks and transfer to a large non-reactive bowl. Pour over the pickle juice and gently toss to coat the potatoes. Set aside for 15 minutes, tossing occasionally. The warm potatoes will soak up the pickle liquid.
Meanwhile, while potatoes are cooking, bring a medium saucepan of salted water to the boil. Add the broad beans and cook for 2 minutes. Drain then plunge beans into a bowl of iced water to halt the cooking process. Drain, then peel outer skin from the beans and set aside, discard outer shell. Chop the pickled zucchini.
Whisk together the yoghurt and the olive oil. Pour over the potatoes and toss to coat well in a large bowl. Add the beans, chopped zucchini, herbs and gently toss again to combine.
Serve at room temperature.
Recipe by Fiona Hammond, Oct 2024.
