3 pounds of small white potatoes
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
- 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.