Creamy Potato Salad
Even when you accidentally overcook your potatoes, sliced vegetables and a thick creamy dressing hides all manner of sins. I find it hard not to multi-task in the kitchen so now and then it comes back to bite me – like today. A scattering of quick pickled red onion rings would be a delightful finishing touch to this fridge staple but you do what you feel like.
As I so often say, dressing the potatoes while they’re warm means they soak in all that dressing. This is a good rule when dressing any cooked vegetable. One small caveat, if you add mayo to really hot potatoes the mayo will split resulting in a greasy as opposed to lusciously emulsified.
ingredients
- 3 potatoes, cut in large pieces
- 3 tbsp crème fraîche (or sour cream if you have trouble finding crème fraîche)
- 1 tbsp whole grain mustard
- 1/2 tbsp honey
- salt & ground white pepper to taste
- 1 tsp dried dill
- 1 stalk celery and a handful of celery leaves
- 1 spring onion, finely sliced
Starting in cold water, cook the cubed potatoes in minimal water until a knife can be inserted into the centre easily. On a medium heat, mine took 10 minutes. Drain well and leave in the warm pan for any moisture to drive off.
Stir together crème fraîche, mustard and honey then season with salt and pepper and dill. Once the potatoes are room temperature, add the dressing and gently turn them over until well covered.
Scatter in the sliced celery stalk, leaves, and spring onion and fold in with a light hand so as not to break apart the potato too much.