Waxy, creamy yellow flesh that keeps its colour and shape. Tastes just as good cold or hot, so enjoy boiled and in salads.
With tender skins and waxy, delicately flavoured flesh, these little slow-grown spuds are spot on for salads. Boil and anoint with melting butter, a scrunch of salt and fresh shredded mint. Or mix with creamy mayonnaise, chives and onions – adding bacon, smoked fish or boiled eggs to make it a substantial meal.