We made a potato salad from our pink firs. After boiling them we dressed them in a little olive oil and had to try one because we’d heard so much about them. The hype is real, such great ‘potatoey’ taste, perfect texture for salad. We often add chopped pickles, onions, capers to our salad, but decided these spuds needed Centre stage, so just a bit of Mayo and chives for these stars