Salad Recipes

Next level potato salad

Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It's perfect for picnics, barbecues and more

Ingredients

• 800g Jersey Royals, Charlotte or Anya potatoes, or another waxy variety
• 2 tsp wholegrain mustard
• 2 tbsp muscatel or white wine vinegar
• 4 tbsp olive oil
• 1 shallot, very finely chopped
• 3 tbsp mayonnaise
• 2 tbsp soured cream
• 1 tbsp horseradish sauce
• ¼ lemon, juiced
• 2 spring onions, finely sliced
• handful of crispy fried onions

Directions

• STEP 1

  Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.

• STEP 2

  While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.

• STEP 3

  Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.