Elegant potato salad with marron

Place potatoes in a large saucepan of cold, salted water. Bring to a simmer over a medium heat. Cook for 20 minutes or until tender. Drain well and set aside to cool. Cut into small
chunks and transfer to a large bowl.

Remove celery leaves and set aside. Thinly slice celery sticks and add to potato with onion and brazil nuts.

Combine buttermilk, herbs, garlic, finely grated zest of 2 lemons, anchovies and mayonnaise in a blender and puree until very smooth. Season.

Bring a large saucepan of water to the boil over a high heat. Chop remaining lemon and add to saucepan with juice of the zested lemons (see Cook’s tips). Season generously with sea-salt flakes. Add marron and cook for 8 minutes or until shells are bright red and meat is cooked. Scoop out and refresh in iced water. Remove tail from the head portion of marron. Using a sharp pair of scissors, cut the shell away from the underside of the tail. Cut marron meat into thick slices.

Add buttermilk dressing to potato mixture. Toss to combine. Pile onto a serving platter. Top with torn celery leaves, marron and micro herbs. Serve with extra lemon wedges.