Classic egg and potato salad

AT A GLANCE

  • Serves 4 - 6 people

Part of the battle when cooking potato dishes is to choose the right potato for the job. Dutch cream potatoes have a lovely creamy texture and nutty flavour - perfect for this piquant sauce. If you can't find them, use Desiree potatoes instead.

  • 6 large Dutch cream potatoes, cut into 5cm cubes
  • 6 eggs, at room temperature
  • 250 gm crème fraîche
  • 200 gm mayonnaise
  • 1 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 70 gm salted baby capers, rinsed and drained
  • 100 gm cornichons, thinly sliced
  • 2 golden shallots, thinly sliced
  • To garnish: flat-leaf parsley, torn
01   Cook potatoes in boiling salted water until tender (10-15 minutes), then drain and set aside to steam dry.
02   Meanwhile, place eggs in a saucepan of boiling water and cook for 8 minutes (for medium-cooked yolks), then drain and transfer to iced water to stop cooking. Peel, quarter and set aside.
03   Combine remaining ingredients in a bowl and season to taste. Add potato and gently mix to coat well, then transfer to a platter, top with eggs, scatter with parsley, season with black pepper and serve.
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