Potato Salad
Recipe

This potato salad recipe is a favorite of mine as it's lighter and less cloying than some of the richer recipes made with mayonnaise. It's quick and easy to prepare and makes a perfect accompaniment to my gourmet hamburger, a delicious quiche Lorraine or as an accompaniment to a summer picnic.

It's best served at room temperature but can be prepared up to 24 hours in advance when kept in a sealed container in the refrigerator.

Gourmet food........the EASY way!

Potato Salad

2 tbsp walnut pieces (optional)
1 tbsp tarragon or cider vinegar
2 tsp Dijon mustard
2 tbsp extra virgin olive oil
2 tbsp walnut oil
1 tsp honey
ground sea salt and freshly milled black pepper
2lb/900g best new potatoes such as Jersey Royals, washed & scrubbed
1 tbsp chopped fresh tarragon
4 medium spring onions, topped & tailed and outer skins peeled, finely sliced
2 tbsp chopped gherkins (optional)

METHOD

• If you are including the walnuts, preheat the oven to 400°F/200°C/gas mark 6. Place the walnuts on a baking tray and bake for a few minutes until they start to colour. Remove from the oven and allow to cool.
  

• Place the potatoes in a pan of cold water and season with salt. Bring to the boil and simmer with the lid on for 15 to 20 minutes until tender. Drain the potatoes in a colander and leave to cool.
  

• Blend together the vinegar, mustard, oils, honey and seasonings until creamy. Taste and adjust the seasoning if necessary.
  

• Once the potatoes are cool enough to handle, cut into halves if small, or quarters if they are large enough.
  

• Put the potatoes into a large bowl and add the tarragon and spring onions along with the walnuts and gherkins (if using). Add enough of the dressing to achieve the desired result. Taste and adjust the seasoning if necessary.
  

• Serve at room temperature or if not using right away, cover with cling wrap and refrigerate until required. Leave to stand at room temperature for 30 minutes before eating.

This potato salad recipe is the perfect accompaniment to any barbecue or picnic or served as a light meal with thick slices of delicious honey baked ham.

To go from my potato salad recipe to
Summer Picnic Menu
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