(4 to 6 portions)
- 1 kg Mediterranean baby potatoes, washed and boiled in salt water until soft yet firm, drained
- small amount of olive oil, to moisten potatoes
- 250 ml tangy mayonnaise
- 125 ml crème fraîche
- 4 to 6 large sweet-and-sour gherkins, finely chopped
- 15 ml capers, rinsed and finely chopped
- 1 red onion, peeled and finely chopped
- 2 cloves of garlic, crushed and chopped
- small handful of mixed herbs, chopped (such as fresh dill and fresh Italian parsley)
- fresh lemon juice (juice of a quarter of a lemon)
- freshly ground sea salt and black pepper, to taste
- fresh, whole wild baby rocket, washed
Peel potatoes carefully and halve or quarter. Lightly moisten potatoes with some olive oil, and set aside. Make the sauce: In a bowl, mix mayonnaise, crème fraîche, gherkins, capers, onion, garlic, herbs and lemon juice. Season with salt and pepper. Gently mix dressing and potatoes. Don’t mix too roughly, or the potatoes will break. Keep salad at room temperature until serving. If it must be cooled, remove from the refrigerator, leaving enough time for the salad to reach room temperature before serving. Some of the flavours will be slightly masked if the salad is served cold. Make enough dressing – the salad should not be dry. Serve with rocket leaves.
Sprinkle the following ingredients over the potato salad to make a light meal.
- 4 pickled quail’s eggs, halved, or 3 small eggs, boiled (the yolk should still be soft in the middle), shelled and quartered
- Bean sprouts
- Pink pomegranate seeds
- 4 or 5 whole capers, with the stems still attached
- Prosciutto, fried until crispy (optional)
Variation for main meal
3 to 4 portions
Use large Mediterranean potatoes and boil in salt water until just cooked. Remove from the heat and slice thickly, keeping the peel on. Allow to cool slightly. Heat a bit of oil in a pan, fry potatoes until golden brown, and sprinkle with salt and black pepper. Serve with dressing (as above).