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 apple 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.
600g steamed new potatoes, charlottes or jersey royals
6-9 cornichons or small gerkins
1 shallot
6 tablespoons of mayonnaise
2 tablespoons of cider vinegar
Handful of flat leaf parsley
Chives (optional)
Method
- Remove the skin from the cooled 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 (and chives if using).
- Mix together the mayonnaise with the cider vinegar using a small whisk if possible (as this helps to remove any lumps).
- Combine all of the ingredients in a serving bowl.
- Add a final sprinkle of parsley (and chives if using) and serve.
