Potatoes salad always remind me of picnics on sunny days, but also of the safety net when it’s a complete desert in my mind at meal preparation time.
You don’t have to be a chef to make a good potato salad. In fact, like everything else, you have to proceed step by step to succeed.
First, you have to choose your potato carefully, and that’s no easy task. In the supermarket, it’s easy to do this, as each potato fillet is marked with the appropriate cooking method.
The problem is that I’m rather a market person, and here, apart from the exotic name of the potatoes, I don’t have much to go on. So, to make sure I don’t make a mistake with the salad, I always ask for the ones with firm flesh. The list is long but here are my favourites: ratte, charlotte, and amandine.
Then comes the seasoning. In addition to the classic vinaigrette, I add fresh mint and finely chopped spring onions. I finish with a creamy sauce of cottage cheese and mustard.
This time I also added those purple potatoes called vitelottes which I found at the market. They take longer to cook and have a rather neutral taste, but they are a real treat for the eyes. Enjoy the meal.
Potato salad
2 people – Difficulty: very easy
Preparation 10 min – Cooking time 15-20 min
Ingredients
- 500g small potatoes
- 3 tablespoons of yoghurt or double cream
- 1 tablespoon of mustard
- 4 tablespoons of olive oil
- 1 spring onion or chopped chives
- Chopped parsley
- Chopped mint
- juice of half a lemon or lime
- salt and pepper
Prepare the vinaigrette by mixing the olive oil, lemon juice, yoghurt, or double cream and mustard.
Cook the potatoes in a large volume of boiling salted water until they are tender.
Drain them and when they are cool peel them with a knife.
Mix the potatoes with the dressing and add herbs, salt and pepper to taste.
