Pork chops with herbed potato salad

We’ve managed to time our potato crop perfectly this year, starting to harvest the new potatoes from the field just as the last of the old potatoes start to wrinkle and soften in their storage bins.

First to come out of the ground were a mixture of red Duke of Yorks and Catrionas, with the latter being partnered with some of our Berkshire pork chops for this meal.

Herbed potato salad

Method

• 2kg baby new potatoes, washed (and halved if needed)
• 40ml white wine vinegar
• 60ml red wine vinegar
• 80ml extra virgin olive oil
• 2tsp Dijon mustard
• 2tsp paprika
• 2tbsp fresh parsley, chopped
• 2tbsp fresh thyme, chopped
• 2tbsp fresh chives, chopped
• 2tsp fresh oregano, chopped
• 2-4 scallions, cleaned and sliced
• 4 hard boiled eggs, shelled and quartered
• Selection of lettuce leaves, mixture of colours and varieties

Method

1. Steam the baby new potatoes for 6-8 minutes, until tender. Drain.
2. While the potatoes are cooking, combine the vinegars, oil, mustard, paprika and herbs in a screw-top jar, seal the lid, and shake vigourously.
3. Combine the hot potatoes with the herb vinaigrette, the sliced scallions and the egg, mixing well. Cool, cover and refrigerate for at least two hours before serving.
4. Lay out an array of lettuce leaves on each plate and top with a serving of the herbed potato salad.