Take the humble potato salad to the next level with our ultimate version of this ever-versatile side dish. It’s perfect for picnics, barbecues and more
Prep:10 mins
Serves 6
800g Jersey Royals, Charlotte or Anya potatoes, or another waxy variety2 tsp wholegrain mustard2 tbsp muscatel or white wine vinegar4 tbsp olive oil1 shallot, very finely chopped3 tbsp mayonnaise2 tbsp soured cream1 tbsp horseradish sauce¼ lemon, juiced2 spring onions, finely slicedhandful of crispy fried onions
STEP 1Tip the potatoes into a large pan of cold salted water. Bring to the boil, then simmer for 10 mins until tender to the tip of a knife.STEP 2While the potatoes are cooking, whisk the mustard, vinegar, olive oil and chopped shallot together with a good pinch of salt and a grind of pepper. When the potatoes are cool enough to handle, peel if you prefer, then halve, quarter or cut them into bite-sized chunks if large, then toss in the mustard dressing until completely coated. Leave to cool completely.STEP 3Meanwhile, mix the mayonnaise, soured cream, lemon juice and horseradish together. When the potatoes are cool, toss them through the mayonnaise mixture along with the spring onions. Tip into a dish and scatter with the crispy onions just before serving, or serve the crispy onions on the side for sprinkling over at the table.
