Not complicated I know, and how much can you say about the humble potato salad, but yes, it does need just the right potato, (an unpeeled Jersey Royal thank you), and a great dressing, not to mention walnuts, spring onions, and gerkhin…
It was a hot weekend in London, a rare occasion indeed, and I was meant to be making a Sunday lunch. Well to miss the opportunity to sit in Hyde park with mates under a big ole Oak seemed madness, so with a swift email we were all meeting in the park instead of at mine, and a picnic was required. Armed with more tupperware than a 60s housewife I filled each container with roast chicken, a Greek salad, spanish coldcuts and cheeses. The potato salad seemed like the perfect way to make sure no one would go hungry. I prefer it without mayo, so made a wholegrain mustard vinegarette. I piled in walnuts, for crunch, gerkhin for a kick and tarragon, chives and spring onion for freshness. It was fantastic if I say so myself. I made my reliable and fantastic pavlova laden with cream and berries for pudding and somehow managed to get it to the park in one piece. it was a great and rare London picnic….
Total Time: 15m
- 3 pounds potatoes (such as Jersey Royals), unpeeled and cut into halves
- 1 tablespoon sea salt
- 2 tablespoons coarse-grain mustard
- 1 small bunch fresh tarragon, roughly chopped
- 3-4 spring onions
- 1 cup walnuts, roasted in the oven to remove bitterness and to crisp up
- Chopped chives
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup Basic Vinaigrette
- Place the potatoes and salt in a medium pot and add enough cold water to cover by 2 inches. Bring to a boil. Reduce heat and simmer until the potatoes are fork-tender, about 15 minutes. Drain and transfer to a serving dish.
- Whisk together the vinaigrette and mustard in a small bowl. Pour half the mixture over the hot potatoes, toss, and let stand for 1 hour. Just before serving, drizzle the remaining vinaigrette mixture over the potatoes, add the tarragon, walnuts, spring onion and pepper, and toss. Enjoy!