Dish of the Day: The Reluctant Vegetarian’s recipe for Premium potato salad
You know the British summer’s finally here when the sun’s been out for almost five minutes, the BBQ’s been dragged out of the shed and you’re making a potato salad to go with every meal. Potato salad is an absolute all-time favourite for me and combining with gherkins, capers, black eye beans and boiled egg takes this simple summer must-make to the next level.
Ordinarily, I really try and lay off the carbs and save them for the weekend, but when it comes to new potatoes the rules go out the window, this is a carb I will always allow myself! I struggle to cook for small numbers and revisit this dish (and the leftovers!) several times over; normally all in the same night! If you have some willpower this dish will serve four to six with some leftovers for lunch or dinner the next day.
Follow this recipe and you’ll realise what you’ve been missing out on. This is a premium potato salad (despite the salad cream) and a simple summer staple…
Premium potato salad:
Cooking Time – 25mins
1kg Bag of British new potatoes - Boil whole in salted water with 2 x sprigs of fresh mint leaves
4 x Fresh free range eggs – hardboiled and sliced
3 x Spring onions – finely sliced long ways then in half
1 x Small jar of cornichons (around 300/400g) – finely sliced
1 x Small jar of capers (around 100g)
1 x Tin of black eye beans (400g)
4 x Sprigs of fresh mint – add 2 to potato water and finely slice the remaining to add to the salad
2 x tbsp of Dijon mustard
3/4 tbsp of salad cream (if you’re not a salad cream lover like me then replace this with mayonnaise and a small glug of vinegar)
Handful of fresh parsley – finely sliced
Generous sprinkle of white pepper
Salt & black pepper to season
Start by getting the new potatoes on the boil (use the kettle to speed things up) and add a sprinkle of salt and 2 sprigs of fresh mint to the water. You’ll be surprised at the difference the mint makes! Boil the potatoes for 10-12 mins or until they won’t stay on the knife when jabbed – I like my potatoes to be a little over cooked/fluffy but not falling to pieces. Once cooked, drain and put to one side (a warm potato salad is even better!)
For the hard boiled eggs gently add the eggs to a small pan of simmering water and cook for 6-7 mins (I like my eggs cooked through for a potato salad and never a snotty white bit in sight) once cooked run them under cold water for 2 mins and peel straight away.
TIP: Don’t use eggs straight from the fridge as they have a tendency to crack when added to hot water.
Get chopping – make sure you have everything ready to add, the gherkins, spring onions, mint, parsley (save some to garnish before serving), and make sure you cut the potatoes into bite size pieces, depending on the size slice in half or into three.
For the dressing mix the following; 2 x tbsp of Dijon, 4 x tbsp of salad cream, dash of white and black pepper.
Add all ingredients to a large bowl and gently but thoroughly mix through the dressing.
Test it yourself just in case it needs any further seasoning and garnish with parsley and serve.
This is an obvious great addition to BBQ’d lamb chops or any BBQ’d meat but sticking with the veggie theme you can simply serve on its own or with fresh homemade bean burgers with melted smoked cheese (vegetarian), grilled halloumi, falafel or BBQ’d marinated veg.
There’ll be more vegetarian BBQ recipes coming.
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