A classic, dairy-free and kosher Jewish Potato Salad that is a family favourite, baby potatoes soaked in a herby vinaigrette and tossed in a tangy mayonnaise sauce – this recipe is perfect for doubling making ahead to serve at large gatherings.
- 400g (14 oz) new potatoes
- 1 1/2 tbsp light oil
- 1/2 tbsp white wine vinegar
- 1/2 tsp runny honey
- 1/2 tsp sea salt
- pinch English mustard powder
- freshly ground black pepper
- 1 large spring onion
- 1 tbsp finely snipped chives
- 1 tbsp finely chopped curly parsley
- 2 heaped tbsp light mayonnaise
- 1/2 tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/4 small red onion
- Cook the potatoes in a pan of salted water until just tender. Remove from the heat, drain, and return to the pan, allowing them to steam under a tea towel. Once they’re just cool enough to touch, halve them (or quarter them if they’re a bit large) and peel away the skins.
- To make the vinaigrette, whisk together the oil, vinegar, honey, sea salt, English mustard powder, 5 grids of the pepper grinder, the spring onion, very finely sliced, and half the herbs.
- Carefully stir the dressing into the potatoes, making sure not to break them up with your spoon. Set aside to allow the potatoes to absorb the dressing for at least 1 hour, at room temperature.
- Meanwhile, make the mayonnaise dressing by combining the mayonnaise, lemon juice, Dijon mustard, the red onion, finely chopped, the remaining herbs and 1/2 tbsp of water from a just boiled kettle. Dollop this on top of the potatoes ready to be mixed in once you’re ready to serve.
This potato salad is best served at room temperature.