Ultimate new potato salad
This easy recipe gives the classic potato salad a new twist and can be enjoyed as a nutritious main or side dish. Recipe and image courtesy of Tesco Real Food, realfood.tesco.com
Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Serves: 4
Ingredients
- 6 tbsp cider vinegar
- 1 tbsp caster sugar
- ½ tsp salt
- 1 small red onion, finely sliced
- 750g Jersey Royal new potatoes, scrubbed
- 2 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
- 15g fresh mixed herbs, such as chives, dill and parsley, chopped
- 50g soured cream
- 3 eggs
- 100g green beans, halved
- ½ cucumber, quartered and sliced
- 4 cornichons, chopped
- 2 little gem lettuces, quartered
Method
Step 1
Mix the vinegar, sugar and salt in a bowl. Add the red onion and set aside for at least 20 minutes, stirring occasionally and pressing down into the pickling liquid.
Step 2
In a large saucepan, boil the potatoes for 20 minutes or until tender. Drain well, steam-dry for 2 minutes, then halve.
Step 3
In a large bowl, whisk the mustard with 2 tbsp vinegar from the onions and the oil until emulsified; season. Add the potatoes and stir to coat. Set aside for 5 minutes to absorb the flavours, then stir in the herbs and soured cream.
Step 4
Boil the eggs for 8 minutes, adding the green beans for the final 3 minutes. Drain, run under cold water, then peel the eggs and quarter.
Step 5
Add half the pickled onions (discarding the vinegar) to the potatoes along with the beans, cucumber, cornichons and lettuce. Gently mix, then spoon onto a platter and top with the eggs and remaining onions.
