Ultimate Potato Salad
What You Need
Ingredients
Preparation
Elevate your classic potato salad recipe to new heights with some beautiful colourful new potatoes, crunchy cornichons and a poppyseed and creme fraiche dressing. Great for picnics and BBQs, you can make this salad a day in advance and store in the fridge.
- Assess the potatoes for sizing, they should be roughly the same size, so cut any into smaller pieces as needed.
- Place the potatoes in a HexClad 3 Litre Hybrid Pot of cold salted water, and bring them to the boil, simmering for around 10-12 minutes, depending on size, until they are fork tender. Drain once cooked, and leave to cool a little in the colander.
- Boil your eggs alongside the potatoes, for 10 minutes, then remove from the water carefully, and run under cold water until they’re cold. Peel, chop them into roughly 2cm pieces and set aside.
- In a large bowl, whisk the creme fraîche, oil, poppy seeds, mustard, lemon and a pinch of salt and pepper. Add a splash of water to thin if necessary. Aim for a loose spoonable consistency. Add the boiled potatoes and eggs and all remaining ingredients, except the paprika, to the bowl with the dressing, stirring gently. Sprinkle with more herbs and paprika, if using and serve.
