Potato salad

Salad Easy

Serves 6-8

Prep 20 min

Cook 20 min

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.

Ingredients

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

Method

Place the potatoes in a saucepan with the garlic, cover with water, stir in the celery salt and 1 tablespoon of sea salt. Put the pan on high heat, bring to a boil and once boiling, reduce the heat to medium high. Cook for 12-14 minutes until a knife goes through easily, drain, discard the garlic and allow to cool until just warm.
Meanwhile, all the dressing ingredients in a bowl with 1 teaspoon salt and ½ teaspoon of black pepper. Stir well, then mix in the warm potatoes and set aside until cool.
In a bowl, mix the gherkins, dill and oil with ⅛ teaspoon of salt and a good grind of pepper.
To assemble, place a third of the potato mixture on a platter and spoon over ⅓ of the gherkins and caraway. Repeat, layering the ingredients and finishing with the gherkins and caraway. Continue similarly until they have all been used up.
Serve right away or refrigerate until needed.