Seasonal local food recipe No: 146: Felicity’s perfect potato salad
Just about all cooks, especially American ones, have their favourite recipe for potato salad. This is Felicity Cloake’s attempt at the perfect one.
If you’d like to see how she got there, along with lots of other examples, have a look at How to make perfect potato salad in her Guardian series How to cook the perfect…
Perfect with the Cornish new potatoes in our veg boxes this week. (But please – no salad cream..!)
Serves 4
Preparation / cooking time: 20 minutes (+ time to cool)
600g waxy potatoes
½ tsp Dijon mustard
1 tbsp red wine vinegar
2 tbsp vegetable oil
1 tbsp extra virgin olive oil
115g good mayonnaise
1 tbsp wholegrain mustard
3 spring onions, thinly sliced
2 tbsp capers, chopped
2 anchovies, finely chopped
Small bunch of chives, finely chopped
Handful of parsley, finely chopped
Handful of mint, finely chopped
Boil the potatoes in well salted water for about 15 minutes until tender. Meanwhile, whisk together the mustard and vinegar with a pinch of salt, then whisk in the oils. Cut the cooked potatoes into halves, or quarters if large and toss with the dressing, then leave to cool.
Stir the remaining ingredients into the mayonnaise, keeping back a pinch of each of the herbs for garnish, then, when the potatoes are cool, drain off any remaining vinaigrette and toss them into the mayonnaise.
Garnish with herbs and serve.
