There's not many things better in life than a beautiful crispy potato, and me and Tesco
have put together a gorgeous little dish that you can enjoy this spring. So we're going to be doing
those crispy potatoes with the most incredible pickled veg, beautiful dollops of minty yoghurt,
and gorgeous soft-cooked eggs, this is an amazing salad that I know you're gonna love.
So all of this is gonna happen in 2 pans, we're not even going to turn the oven on, which is great.
I've got a kilo of lovely new potatoes here. By cutting them in half we're going to speed up the
cooking time. So they take about 15 to 20 minutes. I like cooking the potatoes this way because you
get a gorgeous crispy outside, a nice soft inside, you can flavour them with different herbs if you
want to. So this will be enough for 4 people or more, because it's quite a generous portion.
So this goes into the pan. What I'm going to do now is season that with some salt, some pepper,
and a little olive oil so that that can get nice and golden, and then give it a little shake.
And get all the potatoes in one layer and then cook it on a medium-high heat to give it a nice
colour and cook them through so they're really nice and soft. So while they cook I'm going to
show you how to make a really beautiful quick pickle, super super simple. Get your cucumber.
Badly peel it so I can expose more of the cucumber to the vinegar. Run the knife down the length.
Just run a little teaspoon and just take out this watery inside because this is kind of stodgy and
soft and I want that crunch. So doing that takes no time at all. With the cucumber now, line it up
and just cut it into centimetre chunks like that. Look at that. And then we're going to
take probably one of the most underrated veggies, a radish. Right, yeah we know them from like salads
and stuff, but you can actually roast them, you can pan cook them, they're amazing in stir-fries,
of course you've got the crunch. They're also nice and mustardy. So just a little half a bag
like that, finely slice it. Absolutely beautiful. Lovely colours. And I think
at this time of year you want those fresher crunchier flavours, lighter food, spring's
here. Optimism in the air. It's kind of, it's good vibes. Give this a nice little toss again.
And if you do that quite regularly then you'll get a nice even golden colour on these beautiful
potatoes. So to turn this into a quick pickle just take a nice little pinch of salt, a little
pinch of pepper like this, and then a generous swig of vinegar, 2 or 3 tablespoons. That's
going to give it the tang. And then simply just dress it and you've got an amazing quick pickle,
and this is always amazing with roasted meats, grilled meats, and in this case
lovely golden hot crispy potatoes. Listen to that sound. You know it's going to be exciting.
Okay, so we want perfectly cooked soft-boiled eggs. So I want four eggs going in there. When it
comes to cooking the perfect boiled egg, put a tiny pinch of salt into the water because inside the
egg is a small amount of sodium, salt, okay? So if there's none in there and there's some in there,
that's only going to help to create a cracked egg, we don't want that. Also these are not
from the fridge these are room temperature, the eggs. So I'll take that in a slotted spoon
and then I'll just dip it into the water, in and out, just so it doesn't shock the shell.
And we'll do that with 4 eggs. Now we're going to cook this for soft-boiled for exactly, to the
second, 6 minutes. No time before, no time after. Beautiful. So the eggs have gone in. Okay, next up
I'm going to do a beautiful minted yoghurt sauce, it's the simplest thing to make. All you need is
about 8 tablespoons of lovely Greek yoghurt, it's thick, it's creamy and it's going to be gorgeous.
We're going to season it with salt and pepper. Take half a bunch of mint and just chop it up,
the smell is just amazing, I think mint is a great herb with this dish. What I love about
this salad is it's surprising, it's the contrast between hot and crispy and cold, crunchy and tangy,
love it. And then the creaminess of this yoghurt. Now, you could have it as a lovely lunch on its
own, but if you wanted to sort of make it part of a bigger meal, a roast chicken, pork chops
you know, stuff like that, it is brilliant. Really really good. Now before I stir that
just a little bit of olive oil, a little swig of vinegar, just to give it a tang –
you don't need much. I've got some lovely Dijon mustard, which works really well with
the new potatoes just a nice heaped teaspoon, gorgeous. And then give it a nice little stir.
If you haven't got any fresh mint, dried mint works really really well. Have a little taste. If it
needs any seasoning you can adjust that. Potatoes are good – look at that, they're getting nice and
crispy. The timing on my eggs is up. If I just left it here to steam, in a minute and a half it
will be fully cooked right, it wouldn't be runny. So we get that just in some cold water and that'll
stop it. But not only that, the cold water will help that little membrane of the egg separate from
the shell, it will be much easier to peel. While that water's still on I want to use that heat
to celebrate a fantastic veggie that we often keep in the freezer. So, about 300 grams of frozen peas.
Often you use peas as like a typical veg just boiled, toss in some butter. Love it by the way,
love it. But you can use it in salads in the most beautiful way. So, that sauce is ready to go.
The rest of the mint I will just sprinkle over the top. The peas have
had a couple of minutes and I just want to drain these. So in we go like that.
And then just give them a little cold water and then we're good to go. The lovely peas we
can put in with our cucumber and radish. Give it a nice little dressing, get it in that pickle.
It is going to taste very yummy. Let's now peel the eggs, what I tend to do is just tap them on
a board like that and then just gently roll them, and that for me has always worked very very well,
but because we chilled it in the cold water it's definitely nice and easy to peel these. So I've
got the eggs done. Okay, let's put it together. So what I love to do with this salad is serve it on a
nice big platter, or board. This, you can hear, this is getting really crispy. These potatoes
have had about 20 minutes all in all but you know when they're ready, when they're golden, crisp,
and soft on the inside. So this I just shake onto a nice big board or platter. I then take
the crunchy salad like this and nestle this in the middle, and then sprinkle some of these around.
Then we're going to get our lovely eggs, and hopefully they're perfectly cooked...
which they are. You can go halves or quarters, whatever you like.
Beautiful. Then we'll take that lovely minted yoghurt and just spoon that over the potatoes.
So it kind of acts like mayonnaise but much more healthy and actually much more delicious as well.
Really, really nice. Then last but not least those extra mint leaves and a pinch of pepper. Gorgeous!
Let's have a little try, come on. People often say that salads are boring, not interesting, and
I think this breaks that old tale. And I said this was for 4, you could serve more. Get in there.
Mmm, absolutely delicious. I love how the potatoes have gone crispy, almost caught a little bit too
much, and they're hot. And then the veggies are so crunchy and the peas just pop and they're so
sweet. It's lovely to hero the radish, and then of course the ooziness of that perfectly cooked egg.
So rich, silky, and that minted yoghurt. It's such a nice combination. So, guys what are you
waiting for? Go down to Tesco, get the ingredients, and get cooking. Come on. You're gonna love this.