If you asked me what type of dish is highly underrated among young cooks, I’d say a potato salad.
Traditionally known as a side dish and the perfect match for a summer cookout. Potato Salads are not only incredibly quick and simple to make but very versatile and easy to adapt.
If you wanted to go down the traditional route, you’d be looking at dill as the herb of choice. But making a potato salad your own is as easy as changing one ingredient. For example dill for thyme, dill for chilli flakes, dill for sundried tomatoes.
Once you come up with your flavouring of choice, you just have to figure out how much of said ingredient you’ll be using. As a rule of thumb, the stronger the ingredient is, the less you’ll want to use and vice versa.
In this instance, this potato salad recipe includes thyme for a distinctive fragrance and pinch of warmth. To counteract the creaminess from the mayonnaise and cream, I added cornichons, a favourite ingredient of mine.
Remember that you can make your recipe your own, by adding more or less thyme or cornichons. Do give it a try, it’s incredibly refreshing and has a lovely creamy zing to it – perfect for any season of the year.
🕑 30 minutes
- serves 4
- 1 ½ tbsp mayonnaise (with a hint of mustard, like Maille)
- 1 tbsp Soya Single Cream or Double Cream
- 50g cornichons (thinly sliced)
- 500g Baby Potatoes
- 1 tbsp thyme leaves
- salt and pepper to taste
– Start by having all your ingredients weighed, measured and ready to be used. Fill a large saucepan with water and place it over medium-high heat. Lightly salt the water, half a tablespoon of rock salt will do.
– Wash your potatoes and scrub lightly if necessary. Cut them in half if using Baby Potatoes. Ideally, they should be bite-sized.
– Add the potatoes to the pan, cover with a lid and let them simmer for 15 minutes or until tender. You should be able to pierce the potatoes easily without them breaking. When done, drain them and set aside to cool down.
– When the potatoes are cool to the touch, mix the mayonnaise and cream together in a large bowl. Add the potatoes and sliced cornichons and mix until all the potatoes are perfectly coated. Sprinkle the thyme, salt and pepper to taste and mix again.
– Chill in the fridge for at least an hour.
– Remove from the fridge 5-10 minutes before serving to allow the salad to come to room temperature. ◼