Cottage Living

A vibrant potato salad recipe from River Cottage's latest cookbook

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British chef and writer Hugh Fearnley-Whittingstall wants to change your life.

He says as much in the introduction to his latest cookbook, River Cottage Veg ($35). His goal? To alter your perspective on vegetables–and to get you to eat many, many more of them.

Fearnley-Whittingstall is not a vegetarian, but he does believe in being a selective omnivore–in other words, eating meat and fish responsibly and minimally. In his book's 200 recipes–including everything from "raw assemblies" to "hefty salads" to "bready things"–he prepares fresh produce in new ways, so as to make it exciting and enticing to vegetarians and meat eaters alike.

We tried his recipe for potato salad "tartare" (see the recipe), which takes flavor cues from traditional tartar sauce–chives, parsley, dill, capers and gherkins–but eschews mayonnaise, pairing waxy new potatoes and soft-boiled eggs with vibrant, acidic cider vinegar-Dijon vinaigrette.

You may not stop eating meat after trying it, but the recipe is a revelation.

And that's no small potatoes.