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Herbed Potato & Egg Salad
We’ve been making iterations of this potato salad for years. Originally adapted from one they used to serve at Amisfield, these days we love it with a mountain of fresh herbs.
Prep Time
15 mins
Cook Time
15 mins
Serves
4-6
BBQ
Potluck
Picnic
Vegetarian
Ingredients
POTATO SALAD
1kg baby potatoes, scrubbed and cut into 3–4cm pieces
2 tsp salt
1/2 lemon, finely grated zest of
1 tbsp extra-virgin olive oil
6 hard-boiled eggs, peeled and chopped into eighths
1/4 cup chopped cornichons
1 cup chopped soft herbs, such as dill, mint, parsley, chives
flaky sea salt, to taste
freshly ground black pepper, to taste
DIJON PICKLE DRESSING
1/4 cup extra-virgin olive oil
2 tbsp cornichon brine
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1/2 tsp flaky sea salt
freshly ground black pepper, to taste
Method
Place the potatoes in a large pot along with 2 teaspoons salt and enough water to cover generously.
Bring to a boil, then reduce the heat to a gentle simmer and until just tender (10–15 minutes).
Make sure you don’t cook them too aggressively otherwise the potatoes will split. If you haven’t already, you can hard-boil your eggs at this stage too.
While the potatoes are cooking, make the dressing. Place all the ingredients into a jar and shake to combine.
Once the potatoes are tender, drain and set aside. Mix through the lemon zest and olive oil, and season generously with flaky salt and grinds of black pepper. Allow to cool slightly.
After potatoes have cooled, transfer to a large serving bowl. Add the chopped eggs, cornichons, herbs and dressing. Toss gently to just combine. Adjust the seasoning to taste.
STORAGE
After potatoes have cooled, transfer to a large serving bowl. Add the chopped eggs, cornichons, herbs and dressing. Toss gently to just combine. Adjust the seasoning to taste.
NOTE
The cook time for your potatoes will depend on how recently they have been dug, and the variety. To check if they are tender, insert a sharp knife or skewer into the centre of the potato – there should be no resistance. If you prefer your potatoes to be skinless, boil them with their skins on, and then peel off skins when they have slightly cooled.
