Us Brits are particularly fond of potatoes and will find any way to make them suitable for any weather. The perfect accompaniment to a BBQ, picnic, or alfresco dining situation, this Jersey Royal Potato Salad is healthy, satisfying, and adds a zing to any plate it's on.
You can, of course, use any type of baby or new potato, but I love a Jersey Royal for the flavour and texture.
Ingredients
1kg Jersey Royal Potatoes
2 bunches of fresh mint
1 red onion
200g cornichon pickles
250ml red wine vinegar
A glug of Olive oil
Salt for the saucepan
Method
- Give your potatoes a good clean, then pick and finely chop the mint, reserving the stalks.
- Cook the Jersey Royals and mint stalks in a saucepan of salted boiling water for about 10 minutes, or until the potatoes are tender. Drain and leave to cool in the colander (for the best flavour, avoid cooling the potatoes by rinsing in cold water).
- While potatoes are cooling, peel and thinly slice the onion, and slice your cornichons into strips. Then pop the onion in a bowl, pour the red wine vinegar over and leave them to marinate.
- Once the potatoes are cool enough to handle, crush them slightly with your hands into a large salad bowl. You could also slice in half, but I prefer to leave them whole. Drain your onions and add to the potatoes, along with the cornichons and rest of the mint. Season to taste, add a glug of Olive oil, and serve.
Enjoy!
