A very good potato salad from ” Notes from a Small Kitchen Island” by Debora Robertson. If you like it can be made the day before, but only add the onion and the herbs and stir them in about an hour before serving.
Ingredients
- 1.2 kg waxy potatoes e.g. Anya or Yukon Gold, peeled and halved or quartered
- 170 g petit pois or garden peas fresh or frozen
- 1 celery stick trimmed and finely diced
- 180 g Cucumber cut into 1 cm dice
- 30 g cornichons or gherkins chopped
- 15 g baby capers in brine rinsed
- 6 hard boiled eggs
- 4 spring onions trimmed and finely sliced
- 20 g parsley leaves and fine stems roughly chopped
For the Vinaigrette:
- 3 tbsps white wine vinegar
- 2 1/2 tbsps dijon mustard
- 1/2 tsp salt
- a few grinds black pepper
- 140 ml mild olive oil
For the Dressing:
- 70 g mild mayonnaise e.g. Hellmans
- 70 g thick greek yoghurt
- 1 tbsp wholegrain mustard
- salt and freshly ground black pepper
Servings:
Instructions
- Put the potatoes into a pan of salted water and bring to the boil. Simmer for 10-12 minutes until tender when pierced with a small sharp knife. While they are boiling make the vinaigrette as described below.
- Drain the potatoes in a colander and let them steam for a few minutes to lose some of their moisture.
- To make the vinaigrette take a large bowl and mix together the vinegar, mustard, salt and pepper. Slowly trickle in the oil, whisking as you go, until its thickened and glossy. Gently toss in the warm potatoes and leave to cool completely. This can be done the day before, then when cool cover and refrigerate.
- Cook the peas in a pan of boiling water or steam them, 2 minutse for petit pois, 3 mins for garden peas. When cooked, rinse under very cold water.
- Toss together the potatoes, peas, celery, cucumber, cornichons and capers. Roughly chop 4 of the eggs and gently fold them in.
- In a small bowl, stir together the mayonnaise, yoghurt and mustard. Taste and season with salt and pepper. Spoon over the potato salad and gently toss everything together until well combined. Cover and refrigerate for 4 hours or overnight for all the flavours to blend. Remove from the fridge an hour before serving.
- Toss with the spring onions, most of the parsley and any other herbs you are using e,g, chives and tarragon.
- Quarter the remaining eggs and arrange on top of the salad, Scatter generously with more parsley and serve.
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