All the greens potato salad

Everyone loves potato salad! This verdant makeover of the classic throws a whole bunch of springtime goodness into the bowl. Perfect for those alfresco get-togethers or light lunches when the...

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About Recipe
All the greens potato salad

Everyone loves potato salad! This verdant makeover of the classic throws a whole bunch of springtime goodness into the bowl. Perfect for those alfresco get-togethers or light lunches when the sun starts shining. It’s as easy as combining still-warm new potatoes with cornichons or gherkins, spring onions and the greens. The crème fraîche, mayo and mustard dressing marries everything beautifully.

Ingredients :
  • 1kg jersey royal or new potatoes, smaller ones left whole, larger ones halved
  • 100g peas
  • 200g tenderstem or purple sprouting broccoli, any thicker stalks halved
  • 3 tbsp mayonnaise
  • 2 tbsp crème fraîche
  • 1 tsp dijon mustard
  • 1 tbsp white wine vinegar
  • 20g fresh dill or chives (or a mixture of both)
  • 40g cornichons or gherkins, finely chopped
  • 4 spring onions, finely sliced
Directions :

  1. Bring a large pan of salted water to the boil. Add the potatoes and cook for 17 minutes, then add the peas and tenderstem and continue cooking for 3 minutes more. Drain and set aside to cool a little.

  2. In a large mixing bowl, whisk together the mayo, crème fraîche, mustard, white wine vinegar and herbs. Season well, then add the cornichons/gherkins, spring onions and the still-warm potatoes, peas and tenderstem. Toss together until everything is well coated. Serve warm or allow to cool, then chill (see Make Ahead). If serving cold, bring it out of the fridge 30 minutes before serving to allow it to lose its chill slightly.

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