Lesser Celandine Potato Salad is a modern British recipe for a classic salad of potatoes, red onion and lesser celandine leaves in a red wine vinaigrette and herb dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Lesser Celandine Potato Salad.
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he leaves of lesser celandine contain some toxins, but these are destroyed by cooking. It is also said that lesser celandine greens should only be picked before it is in flower as, when it is in and after flowering is when the toxins accumulate in the plant. As a result, the leaves of lesser celandine can be used in salads early in the season.
Ingredients:
For the Salad:
1kg potatoes, scrubbed (do not peel)
1 large red onion, finely chopped
150g lesser celandine leaves, finely chopped
For the Dressing:
3 tbsp red wine vinegar
2 tbsp fresh parsley, finely chopped
1 tbsp mixed herbs, finely chopped
salt and freshly-ground black pepper, to taste
paprika
freshly-grated nutmeg
5 tbsp extra-virgin olive oil
Method:
Bring a pan of lightly-salted water to a boil, add he potatoes and boil for about 25 minutes, or until tender.
In the meantime whisk all the dressing ingredients together in a small bowl. When done, drain the potatoes, allow to cool until they can be handled then dice them and set aside until cold.
Mix the potatoes with the onion and lesser celandine, place in a serving bowl then pour over the dressing and toss to combine. Allow to marinate in the refrigerator for at least 30 minutes before serving.
