Potato Salad With Pickled Shallots And Creamy Dijon Dressing

Potato Salad With Pickled Shallots And Creamy Dijon Dressing

During the summer, we filled our calendar with outdoor parties and events. We tried so many different crowd pleasing salads and party dishes. As well as hosting plenty of our own parties, we also had lots of opportunities to visit friends.

Last summer, our darling friend Melody invited us over to a get together which was half in her kitchen and half in her courtyard. As we were on the way back from a trip to Eastbourne, we had no chance to cook before we arrived at her house, so instead, I bought the ingredients to throw together an American style potato salad, following a recipe from Martha Money, which I found in the Ocado magazine.

INGREDIENTS

  • 1 kg baby potatoes
  • 1 echalion shallot, finely diced
  • 60ml red wine vinegar
  • 120g mayonnaise
  • 2 tsp dijon mustard
  • 3 celery stalks, finely diced
  • 2 pickled cucumbers (we used Mrs Elswood Sweet & Sour Cucumbers)
  • 1 handful flat-leaf parsley, chopped
  • 2 tbsp snipped chives
  • 4 medium eggs, hard-boiled and roughly chopped (optional)

METHOD

Put the potatoes in a saucepan and cover with cold water. Bring up to the boil, add a couple of big pinches of salt and simmer for 15 mins, or until tender and a knife can be inserted easily.

Meanwhile, place the diced shallot and vinegar into a small bowl, cover and set aside.

Drain the potatoes in a colander; allow to stand for 5 mins. When cool, quarter them and place in a large bowl. If you have time, chill for 30 mins.

Combine the mayonnaise and mustard, and season well with salt and pepper. Remove the potatoes from the fridge and add the diced shallot, leaving most of the vinegar behind in the bowl. (Don’t discard the vinegar.)

Add the mayonnaise mixture, celery, pickled cucumbers, parsley, chives and eggs, if using, to the potatoes; mix gently to combine. Adjust the seasoning, adding salt, pepper and the remaining vinegar as necessary. Chill until ready to serve.

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