Eating seasonally is a fantastic way to bring variety into your meals especially if you’re bored of the same repetitive dinners. This week’s recipe, potato parma ham broad bean salad uses up this month’s seasonal ingredient, the NEW POTATO!
Potato parma ham broad bean salad
In Britain, new potatoes are in season from May to July, which is perfect for potato salad season. Picnics, barbeques, alfresco dining. You name it, I’m sure many of us have enjoyed at least one at some point in our lives.
I for one, love them, especially the nation’s Jersey Royal. OMG. Their nutty flavour and super smooth texture get me beyond excited. I buy at least two bags a week when they’re in season. No joke. It brings a lovely change to my potato dish game.
Jersey royals, like most new potatoes, are waxy which means that they have a firm texture compared to their larger starchier cousins (Maris piper, king Edwards) which tend to crumble. Therefore making them perfect for those potato salads we all enjoy this time of year.
Plus their thin skins mean NO PEELING REQUIRED!! What a fantastic time saver and on a healthy note, full of nutrients. Making this an easy, deliciously sexy and healthy potato to cook with.
Here is a fantastic potato salad with parma ham and broad beans for you to try out this summer. It’s EASY, it’s super DELICIOUS and mega fun to cook at home. Why not inject some new seasonal flavours into your cooking with this recipe.
Remember – Cook food that makes you feel good.
Potato parma than broad bean salad
Ingredients (2-3 people as a side salad)
- 500g new potatoes (try and get your hands on some Jersey royals if you can)
- 200g broad beans (frozen).
- 6 slices of parma ham, roughly chopped.
- 10 mint leaves, finely chopped
- 10 basil leaves, finely chopped
- 1 unwaxed lemon
- 75g feta
- 25g butter, diced
- Olive oil
- Sea salt
- Black pepper
- Broad beans – it’s hard to find fresh broad beans in supermarkets, so buying frozen is a great alternative as they are packed from fresh. You can also replace the broad bans with other tender green vegetables such as peas or green beans.
- Parma is a lovely salty Italian cured ham. As an alternative, you could use Spanish serrano ham, pancetta, bacon or chorizo.
- Buying unwaxed lemons is the best for testing as it doesn’t have the wax that keeps them fresh and shiny.
- Pre-heat your oven at 200C fan (400F/gas mark 6). First, halve your potatoes so they are approximate all the same size. This will help them cook evenly and at the same time. Place a sheet of baking parchment on a baking tray and pile your potatoes into the middle. Lightly coat with olive oil and season with salt and pepper. Wrap the potatoes tightly in the baking parchment and bake in the oven for 30 mins.
- In the meantime, cook your frozen broad beans in salted boiling water for about 3-4 minutes. Make sure you have been generous with your salt to enhance the broad bean flavour. Taste before draining, to ensure they are cooked. Drain and set aside.
- In a frying pan, add the parma ham and on medium heat, cook until it’s nice and crispy. Set aside.
- When the potatoes have finished cooking, empty them into your serving dish. Top with the broad beans, parma ham, herbs, freshly grated lemon zest, and butter and toss together until evenly coated and the butter has melted. Taste and season if necessary.
- Serve with generous amounts of crumbled feta. Serve warm or at room temperature.
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