Sweet Potato Salad

This isn't so much a recipe, more inspiration of what can be pulled together when you think you have nothing in for supper.

When I made this I hadn't intended to feature it here on the blog - well, not until just before plating it up and grabbing my camera to take a couple of quick shots in the dwindling evening light. The recipe is an exercise in using up those odds and ends that would have otherwise ended up in the bin - such a waste. I find it one of the most satisfying ways to cook. It saves good food, money and, with a bit of luck, you end up with a unique and tasty plate of food. The quantities given in the recipe below are by no means set in stone. Use your judgement as you go and change as you fill fit. It's only a potato salad - not much can go wrong.

Sweet Potato Salad

Serves 4

2 - 3 sweet potatoes
olive oil
small bunch radishes, finely sliced
2 - 3 spring onions
2 tbsp capers
small handful of freshly podded peas, a few reserved to garnish
small bunch of fresh parsley, chopped
small bunch of fresh dill, chopped, a little reserved to garnish
2 tbsp mayonnaise
4 tbsp crème fraiche
zest and juice of half a lemon
1 tsp nigella seeds
sea salt & coarse ground black pepper

Peel and chop the potatoes into bite-sized chunks. Put into a saucepan, cover with water and bring ti the boil. Turn the heat down and simmer for 5  - 10 minutes, until a sharp knife can easily be inserted. Drain, drizzle with a little oil and leave to cool at little.

Get a large bowl and into it place the radishes, spring onions, capers, peas, and herbs. Add in the cooled potatoes, followed by the mayonnaise, crème fraiche, lemon zest and juice. Season well with salt and pepper and gently combine everything. Taste and adjust with a little more seasoning, lemon juice or crème fraiche if desired. Transfer the salad to a serving bowl or plate and sprinkle over the reserved peas, dill and the Nigella seeds.