I chose to use chives in this salad, traditionally flavoured with dill in Scandinavia, only because I used dill for the salmon. Feel free to use herbs and pickles (sliced gherkins would suit the salad greatly) you love to make this recipe your own. I also at times add sour cream or Greek yogurt in the dressing for a creamier feel.
Ingredients (serves 6)
- 750g new potatoes
- 2 tbsp chopped shallot
- 1 tbsp chopped chives
- Salt and pepper to taste
- Rocket salad to serve with and chive flowers, optional
For the dressing
- 3 tbsp rapeseed oil
- 2 tbsp white wine vinegar
- 1.5 tsp caster sugar
- 1.5 tsp Dijon mustard
Method
Scrub and wash the potatoes well.
Bring a pan with the potatoes covered with plenty of salted cold water to the boil and bring to the boil. Reduce the heat and soft boil until cooked, approx. 15-20 minutes depending on size. Leave the potatoes to cool and cut in half, quarters or thick slices.
To make the dressing, whisk all the ingredients in a jug. Add the dressing to the just warm potatoes and stir well.
When the salad is cold, add the finely chopped chives and serve topped with chives flowers.
Simply dress some rocket leaves with extra virgin olive oil and lemon juice and spoon the potato salad over them.