I have potato salad especially when served with griddled chicken fillets. This one is especially nice due to the addition of Dijon mustard and fresh dill weed to the sauce. As this potato salad is our take on a French recipe, the mayonnaise and mustard must also be French.
1.3 kg small new season red or white potatoes
240 ml French mayonnaise
60 ml buttermilk
2 tbsp EACH original Dijon mustard and whole-grain mustard
2 tbsp finely chopped fresh dill
1 tsp EACH sea salt and freshly ground black pepper
40 grams peeled and chopped celery
80 grams chopped red onion
- Place the potatoes in a large saucepan of boiling water, return water to a boil and add salt then lower the heat and simmer until the potatoes are barely tender when pierced with a fork
- Drain through a colander, then place the colander containing the potatoes over the empty saucepan, cover with a clean dry tea towel and leave for 10 minutes
- Meanwhile put the mayonnaise, buttermilk, mustards, dill, salt and pepper into a small bowl, whisk to combine, then put to one side
- When the potatoes have cooled a little, halve them (or cut into quarters depending on size).
- Place into a large bowl, add the celery and red onion, pour over enough dressing to coat all the ingredients while the potatoes are still warm, then season to taste
- Gently stir, cover with cling film and refrigerate to allow the flavours to develop