Proper Potato Salad

June 29, 2015

Potato Salad

The last time I encountered any potato salad other than my own was at a barbecue many years ago. Having a long standing hatred for the stuff, I fooled myself into thinking that this very potato salad would change my mind. Well it didn’t; it was just like all the other shop bought insipid mayo slaked tubs of boring that I had tasted in the past. Potato salad was destined for scrap heap for me.

That was until I had a go at making it myself. I had no recipe as such, more of a menagerie of things I thought I would like to go into a potato salad and it turned out miles better than anything else I had tried. That’s not to blow my own trumpet, as I’m sure many potato salad aficionados would have berated my attempt, but it made me realise that sometimes you just have to make something yourself if you want achieve the result you desire.

This version I dreamt up whilst peering at some bright luscious looking radishes at the market. The deep red hue looked appetising and as there were some jersey-mids, which are really great this time of the year, sitting right next to them, it gave me this idea. The radishes add a crunchy pepperiness to an otherwise 2 dimensional dish but of course, if you don’t like radishes then just omit them from the recipe. You can also of course use all mayonnaise, but the addition of some crème fraiche simply makes it a bit lighter.

As always you can get most of the ingredients for this tasty dish (all of the fresh produce) from Leicester Market.

Ingredients

700g new potatoes (I used Jersey mids)

5 dessert spoons of good mayonnaise

3 dessert spoons of crème fraiche

2 spring onions finely sliced including the green part

2 tsp mustard, I used wholegrain but you could use others

2 dessert spoons olive oil

6-8 radishes washed and thinly sliced

Small handful chopped parsley

6-8 mint leaves finely chopped

2 tsp red wine vinegar

Pinch of sugar

Pinch of salt and pepper

Method

First wash the potatoes to remove any soil and place them in to pan of cold salted water and bring to the boil, turn down and simmer for approximately 15-20 minutes until the potatoes are cooked and tender.

Whilst the potatoes are cooking, in a large mixing bowl add the mayonnaise, crème fraiche, red wine vinegar, olive oil, mustard and sugar then give it a good whisk to combine all the ingredients. Then add the chopped parsley, mint, sliced radishes and spring onions before mixing again.

Once the potatoes are cooked, drain and leave to cool slightly so you can handle them. When cool enough but still warm, slice in half and add to the mix. Take a large spoon and fold the potatoes in making sure everything is evenly mixed. Leave in the fridge to chill then serve when ready.

This can be served as an refreshing accompaniment to barbequed meat or alongside a green leafy salad and a slice of ham for a light lunch

If you are looking to make it that bit more decadent, add grated parmesan cheese and a dash of olive oil on top.

Adam-Garratt-Bio-Box