Potato Salad
A recipe from Maggie's social media series 'Cooking With Maggie'.
For more recipes like this, Join Maggie's Food Club
Step 1: Wash and steam three large potatoes with the skin on.
Step 2: When cooled enough to handle, chop into bite-sized pieces.
Step 3: In a large bowl, add Dijon mustard, red wine vinegar, and extra virgin olive oil and mix to a slurry.
Step 4: Add the warm, chopped potatoes and toss through to coat the potato pieces.
Step 5: Add to the bowl, crème fraiche, a pinch of salt flakes, cornichons, and chopped chives and mix together.
Step 6: Serve onto a plate and garnish with chives.
Tip: Turn it into an easy meal by adding boiled eggs, capers and belly bacon.
Ingredients
-
1 tbsp dijon mustard
-
4 tbsp creme fraiche
-
A Pinch salt flakes
-
3 tbsp cornichons
-
1 Bunch chives