/ 20.2.16

There are some foods I will never give up and one of them is potatoes. This potato salad recipe has evolved over a few years and it is always a hit.

You will need:
  • 2kg waxy washed potatoes skin on
  • 6 eggs
  • small bunch of chives finely chopped
  • whole egg mayonnaise
  • 1 tsp seeded mustard
  • juice of half a lemon
  • greek yoghurt
  • salt and pepper
  • cornichons
  • green apple
  • a few salad leaves (optional for colour)
  • bacon (optional to add saltiness)
  1. Cut the the potatoes into large 2inch pieces and boil them until cooked.
  2. Hard boil and peel the eggs. If you run them under cold water until they are cooled they are much easier to peel. Cut them into quarters length-wise.
  3. Dice two green apples and about 12 cornichons into little pieces.
  4. Mix up the greek yoghurt, mayonnaise, wholegrain mustard, lemon juice, salt, pepper, chives to make the dressing.
  5. Put the potatoes, apple, and cornichons in a bowl add half the dressing. Carefully combine to coat the salad.
  6. Put the egg slices on top and drizzle with remaining dressing. It looks so nice to add a couple of chive flowers for colour.
  7. You can add fried bacon pieces or crunchy grilled pancetta over the top too for salty crunch. 
  8. Pulling through a few green and purple leaves adds really nice colour.


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