Potato Salad with Pickled Shallots and Creamy Dijon Dressing

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OcadoLife

4 serving

Prep time: 35 mins

Cook time:

Serves: 4

Inspired by USA-style picnics, Martha Money has come up with this great recipe that'll be ideal packed in your basket. A potato salad is a staple at American picnics; many families have their own recipe that goes back generations. Perhaps this will be the go-to recipe for your family, from now on.

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Ingredients Method

Ingredients

1 kg baby potatoes
1 echalion shallot, finely diced
60ml red wine vinegar
120g mayonnaise
2 tsp dijon mustard
3 celery stalks, finely diced
2 pickled cucumbers (we used Mrs Elswood Sweet & Sour Cucumbers)
1 handful flat-leaf parsley, chopped
2 tbsp snipped chives
4 medium eggs, hard-boiled and roughly chopped (optional)

Method

Step 1

Put the potatoes in a saucepan and cover with cold water. Bring up to the boil, add a couple of big pinches of salt and simmer for 15 mins, or until tender and a knife can be inserted easily.

Step 2

Meanwhile, place the diced shallot and vinegar into a small bowl, cover and set aside.

Step 3

Drain the potatoes in a colander; allow to stand for 5 mins. When cool, quarter them and place in a large bowl. If you have time, chill for 30 mins.

Step 4

Combine the mayonnaise and mustard, and season well with salt and pepper. Remove the potatoes from the fridge and add the diced shallot, leaving most of the vinegar behind in the bowl. (Don’t discard the vinegar.)

Step 5

Add the mayonnaise mixture, celery, pickled cucumbers, parsley, chives and eggs, if using, to the potatoes; mix gently to combine. Adjust the seasoning, adding salt, pepper and the remaining vinegar as necessary. Chill until ready to serve.