Potato Salad with Pickled Shallots and Creamy Dijon Dressing
By OcadoLife
Published on 27 January 2022
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. Time and servings
35 minsTotal time
4Servings
35 minsPrep time
Ingredients
- 1 kg of baby potatoes
- 1 echalion shallot, finely diced
- 60 ml of red wine vinegar
- 120 g of mayonnaise
- 2 tsp of dijon mustard
- 3 celery stalks, finely diced
- 2 pickled cucumbers (we used mrs elswood sweet & sour cucumbers)
- 1 handful of flat-leaf parsley, chopped
- 2 tbsp of 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.