Potato salad needs plenty of added flavours to make it into something memorable. Think herbs, gherkins, capers, a mustardy dressing ...
1 kg (2¼ - 2½ lbs) salad potatoes, washed
Freshly ground black pepper to taste
2 gherkins, patted dry with paper towels and thinly sliced
1 Tbsp capers, patted dry and chopped
1 Tbsp chopped dill
1 Tbsp chopped parsley
1 Tbsp snipped chives
2 spring onions (scallions), trimmed and thinly sliced (optional)
3-4 eggs, lightly boiled (see Recipe Notes at end of recipe)
1 Tbsp ready-made egg mayonnaise
1 Tbsp creamy style Dijonnaise mustard
2 Tbsp extra virgin olive oil
Few pinches of flaky sea salt
1 Tbsp white wine vinegar
1 Steam potatoes, sprinkling them with salt halfway through cooking, or cook in gently boiling lightly salted water until barely tender. Drain. When potatoes are cool enough to handle, peel and slice thickly.
2 For the dressing, whisk the mayonnaise and mustard together, then slowly whisk in the oil and salt, then the vinegar.
3 Layer up the potatoes with gherkins, capers, most of the herbs and spring onions if using, sprinkling with salt and pepper as you go.
4 Shell the eggs, cut in half and arrange on the salad. Sprinkle with herbs. Rewhisk dressing and spoon over salad. Serve immediately, or refrigerate for up to 2 days.
First, the eggs. ‘Hard boiled’ or ‘hard cooked’ eggs are indigestible, so keep eggs on the soft side. How soft to keep the yolks is a personal choice. Read how to cook eggs successfully here Hard-boiling eggs (hard-cooked eggs)
A lot of people love spring onions in a potato salad. I find they dominate the flavour, but over to you whether you include them or not.
This salad is great as it is, but you can add extras such as chopped ham, chopped roasted chicken, boiled or roasted baby beetroot, flaked hot-smoked salmon.