Cook: 30 mins

Serves: 4

Potato salad is for summer, when the first potatoes are ready and we eat them almost every day. As we like light meals in summer, this is just what you need, maybe with grilled fish or some slices of smoked salmon alongside.

Method:

Preheat the oven to 200°C (fan) (220°C/425°F/Gas 7).
Cut the potatoes into wedges, place on a baking sheet and mix with the olive oil, salt and pepper. Bake for 30 minutes, tossing them now and again, then leave to cool.
Slice the fennel very thinly and cut the spring onions into 5mm (¼ in) slices on an angle.
For the vinaigrette: in a small bowl, whisk together the vinegar, mustard, honey and some salt and pepper, then gradually whisk in the olive oil in a steady stream until the vinaigrette is thickened. Taste for seasoning and adjust if needed.
Pour the vinaigrette over the potatoes and mix gently. Then place the potatoes on a serving dish and sprinkle evenly with the fennel, spring onions, peas and parsley before serving.

From Eat Copenhagen by Trine Hahnemann (Quadrille, RRP £18)

Instagram: @trinehahnemann

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Ingredients

Name: Kartoffelsalat – German-style potato salad
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: For the salad:; 600g (1lb 5oz) new potatoes; 3-4 tbsp olive oil; 1 fennel bulb; 2 spring onions; 200g (1 cup) cooked peas, cooled; 100g (3½ oz) parsley, finely chopped; Sea salt and freshly ground black pepper For the vinaigrette:; 1 tbsp white wine vinegar; 2 tbsp Dijon mustard; 1 tbsp honey; 3 tbsp extra virgin olive oil

For the salad:
600g (1lb 5oz) new potatoes
3-4 tbsp olive oil
1 fennel bulb
2 spring onions
200g (1 cup) cooked peas, cooled
100g (3½ oz) parsley, finely chopped
Sea salt and freshly ground black pepper

For the vinaigrette:
1 tbsp white wine vinegar
2 tbsp Dijon mustard
1 tbsp honey
3 tbsp extra virgin olive oil