Easter is over, so it’s definitely time to move away from the chocolate and towards fresh spring flavours. Our herbs are growing profusely and the Jersey royals are just wonderful at the moment, so my first post easter foray had to be a fresh potato salad.
I always wonder why potato salad is often so heavy on the mayonnaise. Most commercially available versions seem to consust of either over or under cooked cubes of potato smothered with piles of mayo and far too much spring onion, with no thought given to flavour combinations or pleasing textures. In my opinion those dressed lightly or with a tangy dressing are far superior. This version uses both parsley and tarragon. Go fairly easy on the tarragon unless you really love the aniseed flavour as it does pack a punch and a little goes a long way. If you’d rather stick with a milder more conventional salad, just use parsley instead.
Herby Potato Salad (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
serves 4 as a side dish
- 250g (half a pack) new potatoes, halved if quite large
- 1 tbsp wine vinegar
- 3 tbsp light olive oil
- 2 tsp Dijon mustard
- 1/tsp sugar
- 1/2 tsp salt
- 2 gherkins, finely chopped
- 2 spring onions, finely sliced
- 1 small bunch tarragon, finely shredded (about 1tbsp)
- 1 large bunch parsley, finely chopped
- Salt and pepper, to taste