Corbie and Cheip Mr Little’s Yetholm Gypsy Potato Salad

Thanks to Corbie & Cheip for their great and tasty recipe
Artisan Foods & Enotheque

Peel pots , par boil in salted water until al dente wash and top and tail radish cool pots in cold water then Quarter & Sauté pots and radish in butter (for colour) and rapeseed oil (for heat)isle of Skye sea salt and fresh thyme leaves

Served warm or cold…
Amazing with some arbroath hot smoked salmon…