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While there are a lot of wonderful French markets in the area of Brittany we live a couple of weeks every few months, they tend to be more heavy on fruits, cured meats and the like because almost every house you drive past in our area has its own vegetable plot; everyone brows their own produce. As a result we usually take a few bags of lettuces, cucumbers and courgettes from the Pilgrims Nook vegetable gardens down to the French house with us. This Summer we have been enjoying some fantastically delicious baby potatoes my Father grew, so to accompany some sausages and other grilled meats, as well as big slices of our own courgettes sprinkled liberally with the local Fleu de Sel I put together this quick potato salad as an accompaniment.
You can serve it straight up, but we had a little left over so I had it with some freshly peeled prawns and cucumber chunks for lunch the next day, and discovered the flavour had beautifully seeped into the potatoes, so if you have time I would recommend you make it the night before you plan to serve it. You can also chop and change the recipe depending on what you have to hand; I’ve used salad onions as they are what we picked up when we first got here, but Spring Onions (which are easier to buy in England. My American readers, you can get salad onions in Ralphs and Whole Foods, if you are in California at least) or you could use lots of chopped chives to add colour and the onion flavour. This recipe serves about 4 people as a side salad, but it can be early halved to serve two, doubled up for a larger family or tripled up to serve a crowd.
This really simple potato salad is one of my signature recipes – created one day from what just happened to be in our fridge in Brittany when we needed something to go to barbecue meats – it has become one of my most requested recipes.
10–15 (depending on their size) New or Baby Potatoes, cooked, cooled and halved
2 tbsp Light Mayonnaise
2 tsp Olive Oil
1 tsp Wholegrain French Mustard
1 tsp White Wine Vinegar
1 Large Salad Onion
Freshly Ground Salt & Pepper
Mix the mayonnaise, mustard, oil and vinegar together until everything is combined into a slightly thick dressing. I keep both Classic and Light mayonnaise in my fridge, as I find the Classic is better when it is acting as a flavour in itself like in chicken and egg salad sandwiches, but Light is better for mixing with something stronger like tuna or in a potato salad, as it allows other flavours to sing a bit more beside it.
Chop the white and about half the green of the salad onion into small slices and chunks and along with the potatoes add to the dressing.
Season well, then mix well until all the potatoes are coated in dressing.
Slice the remaining green top of the salad onion into medium thickness rounds and sprinkle on top. If you have time, chill, but bring back up to room temperature before serving.
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