As a child I hated potato salad. I don’t know if it was the dry, floury potatoes or the combination of cold potatoes, raw onion and mayonnaise that put me off, but nothing would entice me to eat it! Today I still approach potato salad with a certain degree of trepidation and have yet to find a traditional potato salad recipe that I love. When spending some time in Germany as a teenager a fairy godmother (and fabulous domestic cook) thought me to make a potato salad that doesn’t require any mayonnaise at all. This is my version of that salad: it’s my desert island salad! It’s one that Lentil loves too (even if he picks out a few of the gherkins) and so hopefully he won’t grow up with my potato salad phobia!
330g baby new / Charlotte potatoes
2 slices bacon
4 spring onions, sliced
10 mini gherkins, topped and sliced
For the dressing:
2 tbsp olive oil
1 tsp Dijon mustard
1 1/2 tbsp of the pickled juice from the gherkin jar
pinch of ground black pepper
Tip: When serving salads, I normally wait until shortly before serving to add the dressing so they don’t become soggy. However, this salad tastes best if the potatoes are left to soak in the dressing for a while.
Put the potatoes in a saucepan, cover with water and bring to the boil. Then simmer for about 15-20 minutes until cooked. Remove from the heat, drain and leave to cool.
Meanwhile saute the spring onions in a little olive oil, remove, add the bacon to the saute-pan and cook, turning over half way through. Once cooked, remove any rind from the bacon and dice.
Once the potatoes have cooled a little, slice and add to your salad bowl. Toss in the spring onions, bacon and gherkins.
To make the dressing, add the mustard, gherkin juice to a jar, close the lid and shake well. Then add the olive oil and pepper and shake well again. Taste test with a potato slice. Pour over the salad, mix and leave to soak a little before serving (see tip above).