Ayrshire New Potatoes are synonymous with summer in the West Coast of Scotland. This delicious crop is one of the region’s most loved produce and their arrival is eagerly awaited each year.
The potato is small in size but packed with a distinctive earthy nutty flavour and aroma. Their creamy and delicate texture adds to the enjoyment of eating this seasonal treat and makes them the perfect candidate for a gourmet potato salad. Ayrshire New Potatoes are only available from June to September, so make sure you take advantage of this incredible recipe while you can!
Today’s recipe comes courtesy of Callum Dow, Executive Sous Chef at Trump Turnberry, a Luxury Collection Resort. The iconic hotel is home to one of Ayrshire’s leading fine dining restaurants, 1906. The menus are focussed on locally sourced, seasonal produce and Ayrshire New Potatoes feature frequently throughout the summer months. Follow Callum’s recipe below for the ultimate luxury New Potato Salad:
Serves 4 as a side dish
Ingredients
1kg Ayrshire New Potatoes -Scrubbed
200g Diced Pancetta or Chopped Smoked Bacon
Small Bunch of Chives - Chopped
1 tbsp Walnut Oil
1 tbsp Hazelnut Oil
2 tbsp Scottish Rapeseed Oil
3 tbsp Arran Wholegrain Mustard
5 tsp Champagne/Cider Vinegar
200ml Katy Rogers Creme Fraiche
To make the dressing for the potatoes put the oils, mustard and vinegar into a bowl with ¼ tsp each salt and pepper and whisk hard for 3 mins. Add the creme fraiche and stir in. Keep at room temperature until ready to serve.
Boil potatoes for 12-15 mins in salted water until tender, drain, then when cool enough to handle, cut into quarters or bite size pieces. Meanwhile, fry pancetta with lots of black pepper until golden. Mix together the potatoes, pancetta and chives. Pour over the dressing and mix again. Taste and adjust seasoning accordingly.
If you would like to experience the best of Ayrshire’s local produce and try more of Callum’s fantastic dishes, you can book a table at Trump Turnberry’s 1906 restaurant here.
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article