New potatoes with radishes & cured ham

New potatoes with radishes & cured ham

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(1 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Warm, waxy potatoes are the perfect foil for the peppery radishes and rich cured ham

Nutrition and extra info

Nutrition: per serving

  • kcal209
  • fat9g
  • saturates2g
  • carbs25g
  • sugars3g
  • fibre2g
  • protein8g
  • salt0.7g
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  • 600g baby new potatoes (look for Jersey Royals or Pembrokeshire)
    New potatoes

    New potatoes

    n-ew po-tate-oes

    New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…

  • 1 bay leaf
  • 2 tbsp extra-virgin olive oil
  • 1-2 tsp sherry vinegar
  • 2 bunches breakfast radishes (or 150g bag radishes), trimmed



    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • 6 wafer-thin slices of the best cured ham you can find (San Daniele or Iberico are good)


  1. Bring the potatoes to the boil in a large pan with the bay leaf and plenty of salt. Simmer gently just until tender, about 10-15 mins, then allow to cool a little in the cooking water.

  2. Drain the potatoes, discarding the bay leaf, then dress in the olive oil and a splash of sherry vinegar to taste. Split the radishes in half from head to toe, season with a little salt, toss with the warm new potatoes and carefully arrange on a serving platter with the ham slices.

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Comments, questions and tips

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25th Jun, 2009
I made this as a main course salad so added some freshly podded broad beans and served it on a bed of mixed salad leaves. The warm potatoes and ham were lovely together.
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