11 New Ways To Serve Potato Salad
Rupert Willday, Charlie Bigham’s
“May is the peak of the Jersey Royal season and these small, delicious potatoes are perfect for salads – they’re not too waxy, which tends to prevent the dressing’s flavours from being absorbed. Boil the Jersey Royals in salted water for 10-15 minutes until perfectly tender, then drain and set aside to cool a little. Meanwhile, mix chopped capers, gherkins and a dollop of wholegrain mustard in bowl, adding a dash of red wine vinegar, extra virgin rapeseed oil and salt and pepper to season. In a bigger bowl, toss the potatoes in the dressing and add some finely diced red onion and fresh chopped chive and parsley. It’s best served warm or at room temperature with BBQ meats or Sunday roast leftovers.”
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James Cochran, 12:51
“In traditional potato salad, the earthiness of the potatoes often drowns under the heavy dressing and the herbs go slimy. Bring it all back to life in a mix of blue cheese and yoghurt instead, which is zingy, but still rich. Add a hit of smoky spice with nduja sausage chopped up and plenty of spring onions. Whether for a BBQ or a picnic, it’s sure to be more than just a regular side.”
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Elizabeth Haigh, Mei Mei
“A great addition to a potato salad is a tablespoon of white miso paste to the mayonnaise base. An extra squirt of lemon juice once it’s all mixed in will lift the whole dish and give the potato salad extra umami flavour, too.”
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Jason Atherton, The Social Company
“Once you've boiled the potatoes in their skins, peel them while they’re hot – this makes for the best results. Reserve the skins, then fry them in hot oil and dry a little on a paper towel. Chop them up and add to your salad for a crispy potato-flavoured texture.”
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Cesar Fernandez, Miele GB
“Always boil your potatoes starting from cold water with plenty of salt. This way they'll already be lightly seasoned when they’re cooked. Starting from cold water also means the potatoes will be cooked throug and not half falling apart or half raw. Never peel them as the skin adds flavour and texture – just make sure that when you cut them, enough potato is exposed to absorb the dressing. For the dressing, you want a good combination of a creaminess, sharpness and freshness. For the creamy part, mayonnaise is the most common, but it's not pleasant when a potato salad is too heavy on the mayo. Instead, mix equal parts of mayo, full fat greek yoghurt and crème fraiche. Add some sharpness in the shape of vinegar, lemon juice or whole grain mustard. Some lemon zest will bring some lightness into the salad, cutting through the heaviness of all the ingredients. To add some freshness, always try to add a couple of different herbs. Chives, parsley or dill are real favourites. Mint will work too, and you can even infuse the water (if you’re boiling the potatoes) with a couple of sprigs of mint. If you can, allow your salad to stand for at least a couple of hours before serving and remember to check the seasoning at every single step.”
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Ginger and Garlic Sweet Potato Salad, Alex Head of Social Pantry
“Here are a few golden rules for creating a winning formula: start by choosing a grain; this will be the base for your salad; always add a cheese or seed for texture and crunch; and you can never have too many veggies in a salad – see what needs using up in the fridge, then add it raw or pan-fry to keep your salad interesting. Here’s a recipe for garlic and ginger potato salad: roast 250g of sweet potato and 100g of butternut squash at 180°C until brown. Put 1 tbsp of vegetable oil into a frying pan and gently heat, then add garlic and ginger and cook until fragrant. Add 1 tbsp each of garam masala, turmeric, cumin and coriander and 1 tsp of onion seeds for a couple of seconds then remove from heat and stir through sweet potato. Next, pan-roast 150g of red onion in oil; seasoning until tender. Cook 100g of pearl barley in vegetable stock until tender to taste. Thinly slice 1 bag of spinach into ribbons and mix through the barley and a handful of rocket. Toss everything together and season to taste. Garnish with micro cress, onion seeds and sliced fresh chilli.”
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Related
Boursin Potato Salad, Scott Can Eat
“Cover 750g of new potatoes with cold water in a pot. Bring to a boil and simmer until just tender, about 10 minutes. Drain and cool until you are able to handle them. While the potatoes are cooling, make the dressing. In a bowl mix 1 tub of Boursin with 50ml of olive oil and the juice of 1 lemon. Taste and season. Once the potatoes are cool enough to handle, cut the potatoes in half and place all in a large mixing bowl with the 2 stalks of chopped celery, 1 small chopped red onion and 2 tbsp of capers. Pour the dressing over the potatoes and gently mix until everything is combined. Transfer to a serving bowl, garnish with chopped fresh herbs – such as parsley, dill or chives – and enjoy.”
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Glazed Gammon & Potato Salad, Cartwright & Butler
“Cut 750g of salad potatoes into quarters and cook in salted water for 10-15 minutes. Thinly slice 1 small onion and mix in a bowl with 4 tbsp of cider vinegar. Blanch 200g of green beans in hot water for 3 minutes, then rinse immediately with cold water. Prepare the dressing using 2 tbsp of olive oil, the juice of half a lemon, 2 tsp of mustard and 2 tsp of honey. Combine everything on serving plate – along with 500g of leftover cooked gammon or ham – and top with 30g of flat leaf parsley to serve.”
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Radish & Celery Potato Salad, Love Celery
“Potato salad is a real crowd pleaser and this recipe, packed with extra crunch, has more to offer than flavour and texture. Place 500g of baby potatoes into a pan of lightly salted water, bring to the boil and simmer until tender (about 10 minutes), then drain and set aside to cool. While the potatoes cool, mix together 1 tbsp of olive oil, 1 tbsp of wholegrain mustard, a dash of white wine vinegar, half a packed of chopped chives and half a pack of chopped parsley in a small bowl and season to taste. In a serving bowl combine the dressing with the cooked new potatoes, 150g of sliced radishes and 3 sticks of sliced celery. Season, mix well and serve.”
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New Potato Salad With Maple Mustard Dressing, Maple From Canada
“Place 500g of new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender. Drain and cut the potatoes in half. Mix 1 tbsp of wholegrain mustard, 2 tbsp of olive oil, 1 tbsp of white wine vinegar, 2 tbsp of pure maple syrup and 4 sliced spring onions in a large bowl and stir into the potatoes. Add seasoning and serve.”
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Smoked Mackerel Potato Salad, Moxon’s Fishmongers
“This wonderful summertime salad showcases two of Britain’s finest items of produce – smoked mackerel and the jersey royal potato. While reasonably light to eat, this dish is also substantial and would make a superb main course if you up the portion size. The eating quality of this recipe stands and falls with the quality of the smoked mackerel and the quality of the crème fraiche, so get the best you can find. First, make some pickled shallots. Slice your shallot into fine rings. In a bowl evenly dress the rings with 15g of sugar, 15g of water, 15g of chardonnay vinegar and a pinch of salt. Leave to stand for 20 minutes, mixing a few times. Meanwhile, make the croutons. Lay very thin slices of baguette on a baking tray and drizzle with a little oil and salt. Bake at 180°C for 7-10 minutes until golden and crisp throughout. Break each crouton into two pieces. To serve, ensure your four mackerel fillets are free of bones and then cut a diamond shaped lozenge from the top half of the fillet. Put these to the side and flake the remaining mackerel away from the skin. Cut your 350g of boiled jersey royal potatoes in to 1-2cm chunks and then place them in a large bowl. Add 220g of crème fraiche, 25ml of vinegar, 2 thinly sliced spring onions, 2 tbsp of chopped dill, 2 tbsp of chopped chives and a drizzle of olive oil to the bowl, mix thoroughly without smashing the potato too much and add salt and pepper to taste. Use a fine grater to zest a whole lemon into the bowl, then fold this through along with the flaked mackerel. Drain your shallots thoroughly and fold half of these through the potato salad. Divide the potato salad evenly between the four plates, then add pieces of crouton and decorate with some extra pickled shallots and some sprigs of dill. Top each salad with a lozenge of smoked mackerel and finish with a drizzle of olive oil.”
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