Perfect for homemade potato salad so why not order some Abel & Cole Mayonnaise and give it a try. There's no better side garnish!
This week’s salad potatoes come from Brickyard Farm in Lincolnshire. John Danby’s grown a beautiful waxy variety for us called Novella. They’re new season spuds, so their skins haven’t set yet (perfect for potato salad) and John’s picking them by hand to make sure they’re as lovely as possible.
Country of Origin - UK
Class - Minimum Class 2
Most of our potatoes are grown by Jon Christopher at Rhydunnog Farm in Herefordshire, in the foothills of the Black Mountains. The soil on Rhydunnog is a rich red clay, which is great for growing potato crops. Jon grows all sorts of varieties from Milva to Nicola and Estima potatoes. He specialises in growing potatoes, but rotates his potato crops with wheat, clover and grass leys to prevent diseases building up in the soil.
Even though potatoes are known as a starchy food, they do supply a substantial level of vitamin C, which will help from and maintain your body tissue. Vitamin C will also benefit wound healing, your gums and your overall health. They supply a high amount of potassium (relieves raised blood pressure) and a useful source of vitamins B1 and B6 (encouraging your body to be more energy efficient). If you are prone to blood sugar fluctuations then you should be aware that eating potatoes can cause a rapid rise in your blood sugar levels.
Main season potatoes can be boiled with their skins on, or peeled if you prefer. They can also be baked, roasted, deep or shallow-fried and mashed. Different varieties are better for different preparation methods, although most of our potatoes are all-purpose. New potatoes simply need to be washed and then boiled or steamed. Try adding a sprig of fresh mint. They are also delicious fried. New potatoes should be eaten fresh, and stored in a dry cool area. Main crop potatoes should also be stored in a dark cool place, and will keep longer than new potatoes.
Stuck for ideas? Click here for Potato recipes