Name: Piccalilli potato salad
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 750g new potatoes halved; ½ small cauliflower (about 350g), broken into very small florets; 100g green beans trimmed and halved; sunflower oil for frying; 300g piccalilli; 3 tbsp olive oil; 8 radishes quartered; 3 baby cucumber thickly sliced; 100ml cider vinegar; 2 tbsp sugar; 1 tsp brown mustard seeds; 1 large red onion or 2 small, finely sliced

Piccalilli potato salad served in a decorative bowl

750g new potatoes
halved
½ small cauliflower
(about 350g), broken into very small florets
100g green beans
trimmed and halved
sunflower oil
for frying
300g piccalilli
3 tbsp olive oil
8 radishes
quartered
3 baby cucumber
thickly sliced

For the pickled onions

100ml cider vinegar
2 tbsp sugar
1 tsp brown mustard seeds
1 large red onion
or 2 small, finely sliced

Method

step 1
First, make the pickled onions. Pour the vinegar and 50ml water into a small saucepan. Add the sugar, 1 tsp salt and the mustard seeds and simmer over a medium heat, stirring occasionally until the sugar has dissolved. Put half the onion into a heatproof bowl and pour the hot liquid over. Leave to cool slightly, then cover and leave to pickle in the fridge for 2 hrs.
step 2
Bring a large pan of salted water to the boil and cook the potatoes for 10 mins. Add the cauliflower and beans, and cook for 2 mins more, then drain.
step 3
Heat a depth of 3cm sunflower oil in a small heavy-based saucepan until a small cube of bread dropped into the oil turns golden within 20 seconds. Carefully drop the rest of the onion into the oil and fry for 1-2 mins, or until golden and crisp. Transfer to a sheet of kitchen paper and sprinkle with salt – this will help keep the onions crisp.
step 4
Mix the piccalilli and olive oil together in a bowl. Toss with the cooked potatoes, cauliflower and beans, along with the radishes and cucumbers. Toss in the pickled onions, then tip into a serving bowl and top with the crispy onions.