Potato Salad
for 4
Ingredients
800g small new potatoes (Yellow or Red are perfect, I try not to use baking potatoes since they tend to fall apart.
3 shallots, finely chopped or 1 small Red onion finely sliced
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
4 hard boiled eggs cut in 4
3 tbsp home made mayonnaise or half home made mayonnaise and half sour cream
(if you are using commercial mayonnaise, add 1 tablespoon of mustard)
2 tbsp Sour cream if using
2 spring onions finely chopped (or/and chives), and fresh parsley leaves roughly chopped, you can add dill and tarragon as well,
Salt and Pepper
Method
This salad and can be made one or two day before, chilled and then pulled out a few hours before serving.
Potato Salad
for 4
Ingredients
800g small new potatoes (Yellow or Red are perfect, I try not to use baking potatoes since they tend to fall apart.
3 shallots, finely chopped or 1 small Red onion finely sliced
1 tbsp small capers (optional)
2 tbsp cornichons, finely chopped (optional)
4 hard boiled eggs cut in 4
3 tbsp home made mayonnaise or half home made mayonnaise and half sour cream
(if you are using commercial mayonnaise, add 1 tablespoon of mustard)
2 tbsp Sour cream if using
2 spring onions finely chopped (or/and chives), and fresh parsley leaves roughly chopped, you can add dill and tarragon as well,
Salt and Pepper
Method
- Add the potatoes in salted water, bring the water to a boil then reduce to a simmer for 20 mins until just cooked, drain, then cool. (Potatoes are cooked when you can push a fork through the centre)
- Cut the potatoes into chunks, then throw into a bowl with the shallots or red onions, capers and cornichons, if using.
- Add the eggs.
- Add the mayonnaise or mayonnaise and sour cream to bind.
- Stir in the finely chopped herbs
- Cover and chill to let the flavours develop.
This salad and can be made one or two day before, chilled and then pulled out a few hours before serving.