I didn’t know what a serious business potato salad was until I met my husband. He’s part German, so potato salad is a permanent fixture at barbecues and buffets, as well as on Christmas Eve when we celebrate German-style Christmas. His family version is made with mayo, spring onions, chopped boiled egg and peeled, boiled potatoes. Over the years I’ve generally stuck to that recipe, but as you may know by now, I can’t resist experimenting. This is where this recipe comes in!
I really enjoy warm potato salads as you can eat them straight away but also because the flavours are much more pronounced. You can really afford to use strong flavours and the warm potatoes will suck up your dressing like a beautiful, carby sponge.
This salad has sharp, vinegary dressing which balances well with the creamy new potatoes. It is made with mayonnaise, chopped pickles, dill, pickle juice and charred spring onions. The charred spring onion idea comes from Sabrina Ghayour’s fabulous Sirroco cookbook, I’m putting them in everything – try it! Pickle juice is wonderful, the briney vinegar loosens dressings perfectly and adds a deep, savoury flavour that is hard to describe.
- 750g baby new potatoes or Jersey Royals, diced into 2cm cubes
- 4 spring onions, halved lengthways
- 3 tablespoons of mayonnaise
- 2 cornichons, chopped
- 2 tsp brine/vinegar from cornichons
- large bunch of dill, chopped
- Boil the potatoes (keep the skins on) in large pan of boiling water until they are very soft
- Meanwhile grill the spring onions on a griddle pan or in a frying pan until browned on each side
- Add the dressing ingredients to a small bowl and mix to form a loose dressing, the consistency of double cream
- Drain the potatoes and put into a large bowl and season well with salt and and generously with pepper. Pour in the dressing and mix well. Chop the spring onions and stir in.
- Check for seasoning and serve immediately, preferably with something barbecued.