Best potato salad

A crowd-pleaser of a retro dish! The combination of a creamy dressing with firm cubes of potato and tangy/tasty/crunchy pieces of pickle and onion and fresh herbs is an absolute winner at picnics and barbecues, but it’ll also be a hit at your dining table.

Ingredients

1kg potatoes (waxy rather than floury)

1 small red onion, finely chopped

2 - 3 spring onions, finely chopped

6 – 8 cornichons, finely chopped (they’re just mini gherkins – you could also use regular gherkin, but I love the crunchier cornichon in this dish)

A few springs of fresh dill, finely chopped (or 1 teaspoon dried dill)

200g Angel Food dairy-free sour cream

Salt to season

Instructions

1.        Peel the potatoes and cut into 1cm dice.

2.        Boil in salted water until al dente.

3.        Drain and allow to cool completely (you can cook the potatoes a day ahead if preferred).

4.        Pour half of the potatoes into your largest mixing bowl (you’ll transfer it to a serving dish after all the ingredients are combined).

5.        Add half the finely chopped onion, spring onion, cornichon and dill.

6.        Using a spatula, gently stir through about half of the sour cream, with a good pinch of salt. The spatula will do the best job of keeping the potato cubes whole instead of squashing them.

7.        Top with the second half of the ingredients (setting aside a little to sprinkle on top if you like), and stir gently again with the spatula.

8.        Tip into your serving dish and enjoy!

Notes

Feel free to mix up the mix-ins. You could add crispy fried capers, and maybe those tiny pickled onions instead of the gherkins (although the colour of the gherkins probably works better in this white dish than the pale pickled onions). Tiny pieces of crisp apple, celery or radish would be lovely. Add some paprika or turmeric to the sour cream if you’d like to give your salad some all-over colour.

You could add Asian flavours: some curry powder in the dressing and fresh coriander instead of dill. Or go Mexican with cumin powder in the dressing and jalapenos instead of the other pickles.

Our quick-pickled red onions would be a great addition too!