Now that spring is on the way, I hope, it’s nice to break away from all those hearty stews and go for something a little lighter, maybe a bit more seasonal. I love when new potatoes come into the shops and I was pleased to see some in Tesco nice and early this year. The Cypriot New Potatoes are just the thing to give you a taste of spring.
These new potatoes are the ‘spunta’ variety and have been grown in sunny Cyprus. They are very easy to work with and are ideal for boiling or steaming, roasting and even baked. Preparation is minimal too as they don’t need peeling or scraping, so it’s just a quick rinse that’s needed. I love the creamy colour of the flesh and the earthy taste due to the mineral-rich, red alluvial soil in which the potatoes are grown. Available in 750g packs or loose, Cypriot New Potatoes are available from Tesco.
I made a favourite of mine for when I have friends round as it’s perfect for a informal lunch and it can be prepared in advance. I usually make a loaf of home-made bread in the breadmaker to go with it and the meal is complete. It’s a layered salad, so if looks good and it’s very easy to make.
750g Tesco Cypriot New Potatoes (thickly sliced)
1/2 iceberg lettuce (shredded)
250g grated carrots
330g tin of sweetcorn
2x200g tins of tuna in spring water
4 tablespoons of mayonnaise
- Steam or boil the potatoes until cooked, then place in cold water to cool.
- Place a layer of new potatoes at the bottom of a large bowl (ideally a glass or pyrex one so you can see the layers).
- The next layer is the shredded lettuce and then the grated carrots go on top.
- Drain the tuna and the sweetcorn and mix together with the mayonnaise. This forms the next layer.
- Finish with another layer of potatoes.
This post is my entry into the Foodies100 / Tesco Cypriot New Potatoes recipe challenge. Full details can be found here. Tesco kindly sent a £10 voucher towards the cost of ingredients for this blogpost.