Spring is here and the new season potatoes are appearing in the shop, so it is time for the potato salad to make an appearance. This is a good American recipe, one of my favourites of the moment.
1.35 kg small salad potatoes – Yukon Gold and Fingerling are good
60 ml Champagne vinegar
2 tbsp olive oil
1 tbsp French Dijon grain mustard
1/2 tsp ground white pepper
1 tsp sea salt flakes
180 ml full fat mayonnaise
120 ml whole milk
2 medium celery sticks, peeled and finely sliced
1/2 small red onion, finely sliced
Garnish – sliced radishes, chopped fresh parsley leaves, crispy bacon bits
- Cook the potatoes in boiling salted water or stock until fork tender.
- While the potatoes are cooking, whisk vinegar, oil, mustard, pepper and half of the salt together in a large bowl
- Drain the potatoes and immediately add to the dressing, stir gently to combine, leave to go cold
- Put the mayonnaise, milk and remaining salt into a jug and whisk until smooth, add to the potatoes along with the celery and onion, stir gently, cover and refrigerate overnight
- Garnish with parsley, radishes and bacon bits