Riverford Wicked Leeks
Potato, radish and chervil warm salad recipe image

Print Potato, radish and chervil warm salad

With bright green leaves that look a little like carrot tops, chervil has a mild, sweet aniseed flavour that works elegantly in this easy, light potato salad. If you can't find it, use parsley instead for a more robust finish. This goes well with simply cooked chicken and fish.


Quick ideas   |   Salad recipes  


  • Veg stock or bouillon
  • 800g new or salad potatoes, cut in ½ or ¼ if large
  • 12 radishes (keep their tops if bunched), trimmed of long roots
  • 2 tbsp sherry vinegar
  • 50g butter
  • Pinch sugar
  • 2 tbsp chervil leaves (or use parsley)


  1. Bring a pan of veg stock to the boil (or a pan of water with a little bouillon). Add the potatoes and cook until just tender, about10-12 minutes.
  2. Remove with a slotted spoon to a serving bowl. Add the radishes and cook for 3-4 minutes, depending on size. Remove and add to the potatoes (cut some of the larger ones in half if you like).
  3. Drain off most of the stock, leaving about 3 tablespoons. Add the vinegar, butter and sugar to the pan.
  4. Boil to reduce a little, until almost syrupy, wilting in any radish tops (if you have them) at the end. Toss with the potatoes, radishes and chervil. Season to taste.
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