Debora Robertson’s Potato Salad (6-10)
Ingredients
For the Vinaigrette:
For the Dressing:
Instructions
  1. Put the potatoes into a pan of salted water and bring to the boil. Simmer for 10-12 minutes until tender when pierced with a small sharp knife. While they are boiling make the vinaigrette as described below.
  2. Drain the potatoes in a colander and let them steam for a few minutes to lose some of their moisture.
  3. To make the vinaigrette take a large bowl and mix together the vinegar, mustard, salt and pepper. Slowly trickle in the oil, whisking as you go, until its thickened and glossy. Gently toss in the warm potatoes and leave to cool completely. This can be done the day before, then when cool cover and refrigerate.
  4. Cook the peas in a pan of boiling water or steam them, 2 minutse for petit pois, 3 mins for garden peas. When cooked, rinse under very cold water.
  5. Toss together the potatoes, peas, celery, cucumber, cornichons and capers. Roughly chop 4 of the eggs and gently fold them in.
  6. In a small bowl, stir together the mayonnaise, yoghurt and mustard. Taste and season with salt and pepper. Spoon over the potato salad and gently toss everything together until well combined. Cover and refrigerate for 4 hours or overnight for all the flavours to blend. Remove from the fridge an hour before serving.
  7. Toss with the spring onions, most of the parsley and any other herbs you are using e,g, chives and tarragon.
  8. Quarter the remaining eggs and arrange on top of the salad, Scatter generously with more parsley and serve.