bohemianwanderer – Potato salad shines when made with waxy, new potatoes that have thin skins. These potatoes hold their shape well and provide a creamy texture. Jersey Royals, Celandine, Ratte, Arran, Pink Fir Apple, and Vivaldi are excellent options. Select small, evenly sized potatoes for even cooking. If larger potatoes are used, cut them in half to ensure uniform cooking. Wash the potatoes gently, preserving some dirt to retain flavor and texture. Do not peel them because the skins add taste and protect the flesh during cooking. Place the potatoes in a pan with cold water just enough to cover them. Add salt generously, knowing most will drain away later.
Bring the water to a boil, then reduce to a simmer, uncovered. Cook until the potatoes are tender but not falling apart. Test the largest potato with a fork or skewer. Cooking potatoes slowly from cold water prevents overcooking the outside. After draining, return potatoes to the hot pan to steam dry. Cut them into halves or quarters while still warm. This method ensures a better texture for the salad.
Making the Dressing and Mayonnaise from Scratch
Start the dressing by whisking mustard, vinegar, and salt in a large bowl. Dijon mustard adds tanginess, but you can substitute with cider vinegar, white wine vinegar, or lemon juice. Gradually whisk in neutral oil, such as sunflower, and extra-virgin olive oil for flavor balance. For homemade mayonnaise, blend an egg with mustard and vinegar or lemon juice using a stick blender. For a plant-based version, use aquafaba and chickpeas instead of egg. Slowly pour in neutral and olive oils while blending until the mixture thickens into creamy mayonnaise.
Season the mayonnaise to taste with salt and adjust vinegar or lemon juice as needed. This fresh mayo is a great alternative to store-bought versions, providing richer flavor and texture. Trim spring onions, finely slice both white and green parts. Roughly chop capers or gherkins and fresh herbs like parsley, mint, and chives. Reserve some chives for garnish. Stir capers and wholegrain mustard into the mayonnaise.
Combining Ingredients and Finishing the Salad
Before mixing, drain excess vinaigrette from the potatoes and save it for salads or tomatoes later. Toss the warm potatoes gently with enough mayonnaise to coat them lightly. Avoid over-mixing to preserve texture and shape. Add the spring onion, herb, and caper mix into the potatoes for fresh, vibrant flavors. The balance of tangy, creamy, and herbal notes creates a refreshing salad perfect for summer. Transfer the salad to a serving dish and garnish with reserved chopped chives. The salad can be served immediately or chilled before serving, allowing flavors to meld.
Tips for Best Results and Variations
Use the freshest waxy potatoes you can find for the best texture. Avoid old, mealy potatoes as they become mushy when boiled. Cooking potatoes in their skins retains flavor and prevents waterlogging. If making in advance, store the cooked potatoes in the vinaigrette separately from the mayonnaise. Mix with mayonnaise just before serving to maintain freshness and texture. Customize the salad by adding extras such as chopped boiled eggs or crispy bacon. Adjust herbs and pickles based on taste preferences and seasonal availability.
Conclusion: A Fresh and Versatile Summer Classic
This potato salad recipe offers a fresher, zingier alternative to heavy, store-bought versions. Its retro simplicity and vibrant flavors make it ideal for barbecues and picnics. By focusing on quality potatoes, homemade dressing, and fresh herbs, you can create a satisfying salad every time. The recipe’s flexibility allows you to tailor it to your tastes and dietary needs. With attention to technique and ingredients, this potato salad stands out as a summer classic that complements many dishes.
