Name: Classic egg and potato salad
Yield: 4 - 6
Ingredients: 6 large Dutch cream potatoes, cut into 5cm cubes; 6 eggs, at room temperature; 250 gm crème fraîche; 200 gm mayonnaise; 1 tsp Dijon mustard; 1 tbsp white wine vinegar; 70 gm salted baby capers, rinsed and drained; 100 gm cornichons, thinly sliced; 2 golden shallots, thinly sliced; To garnish: flat-leaf parsley, torn

Classic egg and potato salad

Forget those gluggy versions of decades past. Our crème fraîche-based dressing lightens the load without losing that creaminess and tang.

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Part of the battle when making this classic potato salad choosing the right spud for the job. Dutch cream potatoes have a lovely creamy texture and nutty flavour – perfect for this piquant sauce. If you can’t find them, use Desiree potatoes instead.

Ingredients

6 large Dutch cream potatoes, cut into 5cm cubes

6 eggs, at room temperature

250 gm crème fraîche

200 gm mayonnaise

1 tsp Dijon mustard

1 tbsp white wine vinegar

70 gm salted baby capers, rinsed and drained

100 gm cornichons, thinly sliced

2 golden shallots, thinly sliced

To garnish: flat-leaf parsley, torn

Method

Main

1.Cook potatoes in boiling salted water until tender (10-15 minutes), then drain and set aside to steam dry.

2.Meanwhile, place eggs in a saucepan of boiling water and cook for 8 minutes (for medium-cooked yolks), then drain and transfer to iced water to stop cooking. Peel, quarter and set aside.

3.Combine remaining ingredients in a bowl and season to taste. Add potato and gently mix to coat well, then transfer to a platter, top with eggs, scatter with parsley, season with black pepper and serve.

Recipe / styling by Lisa Featherby

Styling by Jerrie-Joy Redman-Lloyd Stylist

Ingredients

Method

Main

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