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Herbed Potato & Egg Salad

Name: Herbed Potato & Egg Salad
Prep time: 15 min
Cook time: 15 min
Yield: 4-6
Ingredients: 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; 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

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

Found in "Summer at Home"

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.