Potato salads, we've noticed, are the first thing to disappear from a table at gatherings. Their starchiness when combined with the right fat ( oil, butter or mayonnaise) make them very comforting and moreish. This recipe is our take on the popular European version.
1.4kg | baby new potatoes, cut in half |
1 | garlic bulb, cut in half |
2 tbsp | celery salt |
60g | gherkins, finely chopped in ¾ cm pieces |
10g | dill, finely chopped |
75ml | olive oil |
1 ½ tsp | caraway seeds, toasted and lightly crushed |
FOR THE DRESSING | |
150g | mayonnaise |
150g | greek yoghurt |
2 tbsp | white wine vinegar |
3 tsp | dijon mustard |
1 tsp | maple syrup |
1 red | onion, finely chopped (120g) |
fine sea salt and black pepper | |
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