A warm potato salad made with creamy Nicola spuds. The boiled potatoes are sliced and tossed in a mustardy vinaigrette while still hot so they absorb the liquid and flavours. Then tossed again in soft marinated goats cheese to create a creamy coating and some peppery rocket leaves for freshness. As a side note, any left-overs the next day can be roasted until warmed through and golden brown. These are next level, yum.

serves 6 as a vegetable accompaniment

800g Nicola potatoes

1 teaspoon sea salt

1 tablespoon extra virgin olive oil

2 tablespoons oil from jar Main Ridge Dairy marinated chevre

¼ cup Hart’s Farm cider and white wine vinegar

2 teaspoons Dijon mustard

1 teaspoon honey

1/4 cup finely chopped dill leaves

100g Main Ridge Dairy marinated chevre, roughly chopped

large handful rocket 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 papery skin layer. Cut each potato into 2cm wide round slices.  Place in a non-reactive bowl.

Meanwhile, while potatoes are cooking, whisk together the oils, vinegar, mustard, honey and dill in a large bowl. The warm potatoes will soak up the dressing. Add the warm potatoes and toss to coat well. Add the chevre and toss again to coat in pieces of the soft cheese then stir through the rocket leaves.

Serve warm or at room temperature.

Recipe by Fiona Hammond Food, September 2024