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The best barbecue potato salad recipe

Herbs, mustard and crunchy cornichons balance the creaminess of this barbecue staple
Herbs, mustard and crunchy cornichons balance the creaminess of this barbecue staple Credit: Haarala Hamilton

Potato salad is a good cooling foil to all that charred meat. The secret to avoiding a claggy mess of starchy mayonnaise is to cook the spuds first in salty, vinegar laced water, then dress them in crunchy shallots, tangy cornichons and mustard, plus herbs and olive oil. If something creamy is going to hit the spot, then add a few spoonfuls of mayo, just enough to coat, at the end.

Prep time: 10 minutes | Cooking time: 20 minutes

SERVES

Eight

INGREDIENTS

  • 3 small shallots
  • 1kg new potatoes
  • 3 tbsp cider vinegar
  • 1 tbsp salt
  • 3 tbsp grain mustard
  • 4 tbsp olive oil
  • Leaves from ½ small bunch tarragon, chopped
  • Mayonnaise, to taste (optional)
  • 100g cornichons, chopped
  • 1 stick of celery, chopped
  • Leaves from a small bunch parsley, roughly chopped

METHOD

  1. Finely chop the shallots and soak in cold water while preparing the salad.
  2. Chunk the potatoes and cook in one litre of boiling water, adding the vinegar and salt. When tender, drain the potatoes well and while still warm mix with the mustard, olive oil, and half the tarragon.
  3. If you want mayonnaise, lightly coat the potatoes.
  4. Follow with celery, parsley, the cornichons, the rest of the tarragon, and the drained shallots.