New Potatoes with Wild Garlic and Lemon Dressing

New Potatoes with Wild Garlic and Lemon Dressing are a delicious seasonal Spring treat.  The wild garlic doesn’t overpower the delicate flavour of new potatoes and the fresh taste of lemon enhances both.

New Potatoes with Wild Garlic & Lemon Dressing in bowl with spoon and wild garlic leaves

Why make New Potatoes with Wild Garlic & Lemon Dressing?

The first new potatoes of the season are always the best and have such a lovely firm texture and earthy taste. I often serve them simply boiled and dressed with butter.

However, this delicious wild garlic & lemon dressing is well worth trying. It’s served warm or at room temperature and is a great accompaniment to fish and chicken.

Wild Garlic with flowers

What is wild garlic?

Wild Garlic is also known as Ransoms or Ramps and is a leafy plant that appears in spring.   You will probably smell it before you see it. You can eat the young leaves and the flowers which both have a pungent smell of garlic but are mild in flavour. 

wild garlic growing in the woods New Potatoes with wild garlic and lemon dressing

Where does wild garlic grow?

Wild Garlic grows on the woodland floor often close to water.  Always pick wild garlic far from the roadside and traffic pollution. There is more information about foraging for wild garlic on the Countryfile website

I’m very fortunate to live close to a small woodland where an abundance of wild garlic grows.

Wild Garlic leaves

How do I prepare wild garlic?

Wash the wild garlic carefully then you can use it just as you would other fresh herbs.

Can I keep wild garlic in the fridge?

Wild garlic is best eaten on the day it is picked. However, you can store it wrapped in damp kitchen paper inside a plastic bag in the salad drawer of the fridge. It will keep for 2 or 3 days stored like this without any ill effect.  

frozen herbs in cubes

Can I freeze wild garlic?

Yes, you can chop it finely and put it in ice cube trays then cover it with olive oil.  Drop these cubes into soups and stews to add a little wild garlic flavour. 

You can also freeze it as Wild Garlic Pesto, Wild Garlic Hummus or Wild Garlic Butter.

About Foraging

I have been foraging most of my life, although until recently I probably wouldn’t have called it that. As a child we collected rose hips which were sent off to make rose hip syrup, I think the school got paid for them.

blackberries growing

I always pick blackberries (brambles) to make Blackberry & Apple Crumble and Blackberry & Apple Jelly. Sometimes I am lucky enough to find wild strawberries and raspberries. I also pick sloes and make Sloe Gin and Sloe Cordial.

And I remember one bumper ‘field mushroom’ year when my father-in-law would bring pockets full of field mushrooms back from the field every morning.

Be Aware!

The best way to learn foraging is to go with someone who knows what to look for. Always make sure you know what you are picking and if you are not sure – DON’T EAT IT!

The Forager’s Kitchen

This recipe comes from Forager’s Kitchen by Fiona Bird which I reviewed in 2013. The book covers a wide range of plants and habitats including:

  • Flowers & Blossom
  • Woodland & Hedgerow
  • Fruit & Berries
  • Herbs
  • Sea & Shore

As well as providing recipes there is a wealth of information given about the plants and other foraged ingredients.  Safety is paramount and if you follow the advice in this book you will be able to enjoy collecting free food safely. 

The Forager’s Kitchen is published by CICO Books
RRP £16.99

New potatoes with wild garlic & lemon in bowl with spoon

How to make New Potatoes with Wild Garlic & Lemon Dressing

Follow these simple step-by-step photographs to make this delicious seasonal side dish.

unwahsed potoatoes

Prepare the new potatoes

  • Scrub the potatoes to remove any loose dirt.
  • Cut larger potatoes in half.
New potatoes in pan

Cook the new potatoes

Cover with boiling water (from the kettle) add salt and cook until just soft.

Fresh Wild garlic leaves for New Potatoes with Wild Garlic and Lemon dressing

Wash & Dry the Wild Garlic leaves

It’s important to wash the wild garlic leaves thoroughly, then dry them on kitchen paper.

Wild garlic leaves and lemon zest for New Potatoes with Wild Garlic and Lemon Dressing

Slice the wild garlic & lemon

  • Roll the garlic leaves up tightly and slice finely to make a chiffonade.
  • Remove the zest of the lemon. This is the yellow part of the lemon peel, don’t include the white part as this is bitter and will spoil your dish.
  • Use a potato peeler to take a fine layer from the lemon and then finely slice, or use a zesting tool or fine grater to make strips of lemon peel.
pan of new potatoes with wild garlic and lemon

Add the dressing

  • Drain the potatoes and put them back into the pan.
  • Add the butter, wild garlic and lemon zest and toss together.
  • Season with salt and pepper if liked.
New Potatoes with Wild Garlic & Lemon Dressing in bowl

To Serve

Turn into a serving bowl and serve warm or at room temperature. Scatter with the tiny wild garlic flowers (if using)

Serve the New Potatoes with Wild Garlic and Lemon Dressing with bacon warpped salmon fillets and broccoli

What do you serve with the New Potatoes with Wild Garlic & Lemon Dressing?

  • I like to serve the potatoes with a simple roast chicken.
  • Or try chicken fillets cooked wrapped in bacon or prosciutto.
  • Simply grilled salmon or cod fillets would work well with the fresh flavours of the lemon and wild garlic dressing.
  • New Potatoes with Wild Garlic & Lemon Dressing are delicious at room temperature as part of a salad buffet.

More Wild Garlic recipes from Farmersgirl Kitchen

Wild garlic has a short season so please forage responsibly but make sure you gather enough to make more than one recipe.

Cheese and Wild Garlic Scones
A savoury scone using foraged wild garlic leaves, a delicious spring treat. 
Check out this recipe
Cheese and Wild Garlic Scones stacked
Wild Garlic Bread Tear & Share
Wild Garlic Bread Tear & Share is an absolute delight. Soft white bread dough rolled around wild garlic pesto and cheese, then baked in a tray for a pull-apart bread recipe that is very, very moreish!
Check out this recipe
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Creamy Wild Garlic Soup
An easy to make warm and comforting soup, simply made with potatoes, ham, peas and wild garlic leaves.  
Check out this recipe
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Bowl of New Potatoes with Wild Garlic & Lemon Dressing and wild garlic leaves
Bowl of New Potatoes with Wild Garlic & Lemon Dressing

New Potatoes with Wild Garlic and Lemon Dressing

Fiona Bird
Make your new potatoes even more delicious by making a dressing of wild garlic and lemon.
5 from 4 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side Dish
Cuisine British
Servings 4
Calories 221 kcal

Ingredients

  • 800 grams ( pounds) new potatoes
  • 8 (8 leaves) wild garlic leaves washed and dried
  • 25 grams (1 oz) butter
  • Zest of 1/2 lemon
  • Freshly ground black pepper
  • 2-3 (2-3) wild garlic flowers (optional) washed, dried and segmented

Instructions
 

  • Scrub the potatoes (to remove loose dirt).  Cut any larger potatoes in half.  Cook in a minimum quantity of boiling water for 15-20 minutes until the potatoes are just soft.
  • Meanwhile, chiffonade the wild garlic leaves (roll the leaves up tightly and cut into thin shreds)
  • Drain the potatoes, and return to the pan. Add the butter and lemon zest and shreded wild garlic leaves to the pan.  Return to the heat briefly to melt the butter,
  • Toss the potatoes in the butter lemon, and wild garlic leaves and season with freshly ground pepper.
  • Turn into a warm serving bowl and scatter the tiny white wild garlic flowers (if using) over the top before serving.

Nutrition

Calories: 221kcalCarbohydrates: 40gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 13mgSodium: 56mgPotassium: 842mgFiber: 5gSugar: 2gVitamin A: 795IUVitamin C: 43.9mgCalcium: 47mgIron: 2.3mg
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I was supplied with a copy of The Forager’s Kitchen by CICO Books, I was not paid for this review and my opinions are my own.

15 Comments

  1. What a lovely simple, fresh potato salad. Can't say I am much of a forager but thats because I wouldn't know where to start! The book sounds really useful and interesting. Great review. And thanks for entering Herbs On saturday.

  2. I love books like this… my favourite time of year is just about now when I can make nettle and wild garlic quiche… watch this space… love your potato salad, gorgeous! So simple but so damn good!

  3. Another good review Janice. The book sounds well worth having. Like you I've picked various fruit, flowers and greens from the wild since I was little, but I wouldn't have thought of doing something with gorse flowers.

  4. You’ve got wild garlic fever Janice. I can barely keep up with all the recipes you’re posting. They’ve so got me in the mood. Can’t wait until there’s enough to harvest. This recipe looks so lovely and fresh.

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Recipe Rating




5 from 4 votes