A Very Mustardy Potato Salad

Ahh, boiled potatoes. I love them, and like a boiled egg, they are on display in their purest form and so willing to soak up anything you want to toss and tumble them with. A dollop of sour cream and a mountain of chives, or dressed simply with olive oil, butter, salt and pepper, is so very hard to beat, but sometimes you want a smack in the face; you want that powerful sensation like when you’ve just eaten a packet of salt and vinegar chips.

So that’s what I’ve made for you in this send today. The best thing about it is recipe is that it is a total show-off; nothing else on your plate can (or needs to) compete. I served it with a grilled pork cutlet and steamed beans dressed with salt, pepper and lemon. A rotisserie chook and a bowl of olive-oil-dressed leaves would also be just divine.

You'll need:

10 petite cocktail potatoes (skins on)
1 tbsp salt
1 small eshallot, finely diced (about 2 tbsp)
3 tbsp Edmond Fallot Dijon Mustard with Horseradish, or just a really good-quality Dijon mixed with a little horseradish if you have it, or whatever mustard you like.
2 tbsp olive oil
½ lemon, juiced (about 1-2 tbsp)
Pepper, heaps
Flaky salt
Pinch of sugar or honey (optional)
3 tbsp chopped chives (about a bunch)
2 tbsp plain yoghurt
2 tbsp baby capers, not rinsed

‍

Make it:

First, we boil the spuds. The rule I go by is if it’s grown under the ground, you start with cold water to cook, and if it’s grown above, you start with boiling water. With that in mind, place the spuds, 1 tbsp salt and cold water in a saucepan and bring to the boil. Cook till tender enough that you can easily pierce them with a skewer, but they’re not falling to pieces.

While that’s happening, pick your serving bowl. It’s then as simple as mixing the diced eshallot, mustard (see note), yoghurt, olive oil, lemon juice, chopped chives, capers, loads of black pepper and a pinch of flaky salt. Taste and adjust as you wish. I added a pinch of sugar, but you could mix in a little honey to balance it out and soften it all if you’d like.

Once your spuds are lovely and tender, drain and place on a chopping board. While still warm, smash half of the spuds with the back of a spoon so they smoosh gently, like a half-smoosh, so they are broken and a little crumbly but not mash. Quarter or halve the remaining spuds with a knife. This gives you a nice mix of mush and structure when you’re tumbling it all together.

Place the warm cut and smooshed spuds on top of the dressing. The heat will allow some elements, like the eshallot, to open and mellow, and it also lets the potatoes really soak it all up. Tumble well to combine, then dress with extra pepper, a drizzle of olive oil, and maybe some extra chives if you so wish.

You can make this ahead and eat it at room temperature. If you’re popping it in the fridge, it might need a little extra olive oil or a splash of water to loosen it up before serving.

Note: Now, as warned, this is very mustardy. If you’re cautious, maybe add 2 tbsp first and see how that feels for you; add the other if you’re feeling powerful.

‍