Potato salad is something of an essential for family picnics and BBQs and it is also something that is loved by all generations. However, it can vary hugely depending both on the type of potato you use, whether you add other ingredients, and on the dressing.
The first rule is to use new waxy potatoes, ones that won’t ‘laugh’ or fall apart when you cook them. I use Charlotte or Pink fir apple, but only because I grow them in the garden and they don't need peeling!
The dressing – mayonnaise or vinaigrette?
I start with a good brand of store bought mayonnaise and then loosen it slightly with some natural yoghurt. Next, a bit of Dijon mustard, some salt and pepper and chopped parsley or chives. I don't have a recipe as such, just tasting as I go, keeping it simple and giving the potatoes their starring role.
If you’re not keen on a creamy dressing, you can use a herby vinaigrette which should be mixed through while the potatoes are still warm. Add some Dijon mustard for extra flavour.
Here's how my grandmother made it - from her recipe book with added comments!
I find it easier to cut the potatoes to size before you cook them and then simmer for 5-10 minutes until cooked.
While, that's happening, make the dressing in a large bowl and simply tip the potatoes in when they're cooked and cooled. Mix together, transfer to your serving dish and sprinkle a few herbs on top.
Optional extras include -
chopped cornichons or gherkins
sliced spring onions
chopped chives
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