Best Potato Salad
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Best Potato Salad

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Serves 4

My favourite potato salad recipe of all time - this one gives a spicy, sour kick.

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  • 1 kg Mediterranean baby-potatoes, washed and cooked in salted water till soft but still firm
  • 1/2 tsp olive oil, to keep potatoes moist
  • For the sauce:
  • 250ml tangy mayonnaise
  • 125ml creme fraiche
  • 4 gherkins, finely chopped
  • 15 ml capers, washed and finely chopped
  • 1/2 red onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 1 handful dill and Italian parsley
  • 1 tsp lemon juice
  • freshly ground sea salt and pepper, to taste
  • handful fresh baby rocket


    1. Carefully peel the potatoes and cut in halves or quarters. Gently sprinkle with olive oil to keep moist until needed.
    2. For the sauce: Mix together all the sauce ingredients and season to taste with salt and pepper.
    3. Gently mix the sauce through the potatoes. Be careful not to over-mix as you don't want the potatoes to break apart. Top the potato salad with the rocket.
    4. Tip: Keep the salad at room temperature until serving. If it's too cold some of the flavours won't come through.

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