Potato salad with shallot, cornichons and parsley
I love a potato salad, but sometimes find them a bit 'clarty' (rich and sickly!) if the dressing is pure mayonnaise. I therefore like to mix the mayonnaise with a tablespoon of cider vinegar, as the acidity works to cut through the richness.
The addition of cornichons (or gerkins) also add acidity, whilst shallots are a nice change of texture to the softness of the potatoes.
The salad is delicious made with jersey royals when they are in season, but it's also really good with waxy potatoes such as charlottes.
300g steamed new potatoes, charlottes or jersey royals
6 cornichons or small gerkins
1 shallot
3 tablespoons of mayonnaise
1 tablespoon of cider vinegar
Handful of flat leaf parsley
Method
- Remove the skin from the potatoes (I peel them off with my fingers but use a knife if you prefer!)
- Cut the potato into bite-sized chunks.
- Finely dice the shallot.
- Dice the cornichons.
- Finely chop the parsley.
- Mix all of the ingredients together, except the parsley, and place in a serving bowl.
- Sprinkle over the parsley.
