A light potato salad with cappers, spring onions and a creamy, lemony yogurt sauce- it’s the perfect way to use those perky spring baby potatoes.
Sweet, restless, raffish spring is here, with all its colours, moody weather, all the smells and overwhelming desires and at times melancholy it often brings along. It’s here, with all its pretty ingredients, delicate and unassuming, bright and almost festive. Of those, the ones I almost never notice are new potatoes, the somewhat kings and queens of April harvest. [READ MORE]
