Our ultimate potato salad with cornichons and capers for double briney goodness, celery for crunch and boiled eggs. Perfect for a picnic or BBQ.
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Step 1.
Halve any large new potatoes. Put them in a large saucepan of cold salted water and bring to the boil over a medium-high heat. Once boiling, cook for 10 mins until completely tender.
Step 2.
If using eggs, put into a second saucepan of boiling water and cook for 9 mins then drain and rinse to cool under cold water, peel and roughly chop.
Step 3.
Roughly chop the capers and scrape them into a large salad bowl. Finely slice the cornichons, celery, spring onions (both green and white parts) and chives. Keep a handful of the chives back then add everything else to the bowl along with the egg, if using. Measure in the soured cream, mayo and mustard, stir together then season with apple cider vinegar, salt and lots of black pepper to taste.
Step 4.
Once the potatoes are cooked, drain and leave for 5 mins to steam dry then tip into the potato salad base. Give the warm potatoes a good toss so they get thoroughly coated in the dressing. Top with the remaining chives and dig in. Banging.
Serves
4
New Potato
Egg
Capers
Cornichon
Celery Stalk
Spring Onion
Fresh Chives
Soured Cream
Mayonnaise
Dijon Mustard
Apple Cider Vinegar
Serves
4
New Potato
Egg
Capers
Cornichon
Celery Stalk
Spring Onion
Fresh Chives
Soured Cream
Mayonnaise
Dijon Mustard
Apple Cider Vinegar
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Halve any large new potatoes. Put them in a large saucepan of cold salted water and bring to the boil over a medium-high heat. Once boiling, cook for 10 mins until completely tender.
Step 2.
If using eggs, put into a second saucepan of boiling water and cook for 9 mins then drain and rinse to cool under cold water, peel and roughly chop.
Step 3.
Roughly chop the capers and scrape them into a large salad bowl. Finely slice the cornichons, celery, spring onions (both green and white parts) and chives. Keep a handful of the chives back then add everything else to the bowl along with the egg, if using. Measure in the soured cream, mayo and mustard, stir together then season with apple cider vinegar, salt and lots of black pepper to taste.
Step 4.
Once the potatoes are cooked, drain and leave for 5 mins to steam dry then tip into the potato salad base. Give the warm potatoes a good toss so they get thoroughly coated in the dressing. Top with the remaining chives and dig in. Banging.
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