New potato salad

COURSE
Side dishes 
SERVES
PREP TIME
COOKING TIME

INGREDIENTS

  • 700g Cornish potatoes, Jersey Royals or other waxy type, skin on
  • 4 spring onions, very finely chopped
  • Small bunch chives, finely chopped
  • A good handful of chervil, chopped
  • A good handful of mint, chopped
  • 1 large cucumber, peeled, de-seeded and cut into tiny 3mm cubes

For the dressing

  • 60ml creme fraiche
  • 60g mayonnaise, preferably home-made
  • 1 heaped teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • A couple of pinches of brown sugar
  • 100ml extra virgin olive oil
  • Salt and pepper

METHOD

Scrub the potatoes clean of any dirt using a stiff brush, leaving the skins on, which contain much of the goodness. Cut them into bite-size chunks, trying to keep them all roughly the same size. Put them into well salted hot water, bring to simmering point and simmer for about 10 minutes until tender.

Meanwhile combine all the dressing ingredients, apart from the creme fraiche and mayonnaise, in a jam jar and shake vigorously to combine. Check for seasoning. It should be fairly well seasoned as the potatoes lap up the flavour. You may have to add seasoning at the end as well. When the potatoes are just tender but still holding together, drain them and immediately toss them gently in the dressing so they absorb all the flavours whilst still warm. 

Put the salad in the fridge to chill until you are ready to eat. Twenty minutes before serving remove the salad from the fridge and stir in the creme fraiche, mayonnaise, herbs, spring onions and cucumber. Check for seasoning and add a touch more vinaigrette if you think it is needed to sharpen up the flavour. This salad, although exceedingly good for you in moderation, is not for dieters so try not to be stingy on the dressing. 

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