Summer new potato salad with flowers

by Nicole Pisani

A crowd-pleasing side for cold roast chicken or as part of a summer barbecue spread

Working in a basement kitchen in Soho, life could be quite dark and removed from where food originally comes from. But each day I would receive punnets of all kinds of edible flowers and micro herbs—it was like opening little boxes of sunshine.

This salad was inspired by one of my Family table articles, answering a question from a parent. It is delicious as a side for cold roast chicken or with a summer barbecue. 


400g Jersey royals, scrubbed and halved (or keep whole if very small)
Bunch of breakfast radishes, finely sliced
A good handful of fennel fronds or rocket leaves
A good handful of edible flowers (cornflowers, violets and radish flowers pictured)

For the dressing:
½ preserved lemon, finely chopped
½ shallot, finely chopped
¼ tsp coconut sugar
Pinch of sea salt (optional—individually add to taste upon serving)
20ml white wine vinegar
40ml extra virgin olive oil  


Cover the potatoes with plenty of water in a saucepan, bring to the boil, then lower to a simmer and cook until easily pierced with a fork. The timing will depend on the potatoes—approximately 15-20 mins.

Drain and set aside to cool for a few mins, while you prepare the radishes and combine the ingredients for the dressing.

In a large mixing bowl, mix together the potatoes, sliced radishes and leaves with the dressing. Toss gently. Transfer the salad into a salad bowl and scatter over the edible flowers before serving.

Recipe: Nicole Pisani