Potato salad is an absolute must at any BBQ we host. I particularly like the creamy, dreamy texture when made with those slightly sweeter salad potatoes. It is so easy to prepare ahead and then pull it out the fridge when the BBQ food is done. The gherkins and capers in this recipe give the dressing a lovely tangy bite which works well against the creaminess of the potatoes and mayonnaise.
Serves 6-8
INGREDIENT
3 pounds of small white potatoes
Kosher salt
1 cup mayonnaise (for a lighter version you can do half/half with Greek yogurt)
2 teaspoon Dijon mustard
1 tablespoon Bomba! XXX
2 tablespoons red wine vinegar
1 red onion, finely chopped
handful of dill, finely chopped
handful of flat leaf parsley
10 cocktail gherkins/cornichons, finely chopped
handful of capers, finely chopped
3 spring onions, finely chopped
Method
- Put the potatoes in a large pan of water alongside 2 tablespoons of salt. Bring the water to the boil, then lower the heat and simmer for 20-30 minutes depending on their size but until the potatoes are cooked but still firm. Don’t let them overcook otherwise they will become mushy. Drain, put in a large bowl, cover with a tea towel and set aside.
- Meanwhile, in a bowl combine all the other ingredients and give them a good stir.
- Once the potatoes have cooled, chop them into halves or quarters depending on their size. Pour over the sauce and give the whole thing a good mix so the sauce covers the potatoes evenly. Serve sprinkled with spring onions.
