For the dressing:
150ml (5floz) buttermilk
½ tsp Dijon mustard
3 tbsp mayonnaise
For the salad:
500g (1lb 2oz) small new potatoes
12 spring onions
Extra Virgin Olive Oil, for brushing
125g (4½oz) baby spinach
To make the dressing, mix all the ingredients together with some pepper.
Boil the potatoes and drain. Return to the pan and cover to keep warm – they don’t have to be served hot but it’s nice if they’re slightly warm.
Trim the spring onions and remove any yellowing or imperfect leaves. Brush them with olive oil. Heat a griddle pan and cook the onions on both sides. Start off on a high heat to get charring marks and then turn down the heat and cook until they are tender (but not so far that they are floppy).
Put the warm potatoes, spinach leaves and spring onions into a broad shallow bowl. Season and drizzle on as much dressing as needed – it should be generous without drowning the salad. Put the rest into a jug and offer on the side.
Serve this potato salad, tossed in a buttermilk dressing, with roast meat for a hassle-free garden lunch.
Recipe sourceRecipe: Potato, baby spinach and griddled spring onion with Extra Virgin Olive Oil,