麻豆约拍

Mustard and Chive Potato Salad

Ingredients

750g small, waxy potatoes, skin on

2 heaped tbs good quality mayonnaise

2 heaped tbs good quality salad cream

1 tbs good quality wholegrain mustard

1 tbs snipped chives or spring onions finely chopped

sea salt and freshly ground black pepper

Method

Bring the potatoes to the boil in salted water and let them simmer until they have softened but still hold their shape – probably about 10 minutes. Drain them and let them cool in the pot with the lid on.

Meanwhile combine the mayo, salad cream and mustard in a bowl and mix well.

When the potatoes have cooled chop them into chunks, add them to the other ingredients and give them a really good toss around.

Add the chopped chives or spring onions and mix them well through. Season to taste and either serve straight away or chill in the fridge for later.

Potato salad can be anything you want it to be so play around with the proportions to get it exactly to your taste. You can add crispy bacon to a mustardy potato salad and also use a mix of greek yoghurt, creme fraiche and a squeeze of lemon with your mayonnaise, instead of salad cream, if you want creamy rather than tangy.

麻豆约拍 Made Tartare Sauce

Ingredients

200 ml good quality shop bought mayonnaise

3tbs capers, drained and roughly chopped

3tbs cornichons or gherkins, drained and roughly chopped

1 small shallot, finely chopped

squeeze of lemon juice

sea salt & black pepper

Method

Combine all of the ingredients in a bowl and mix well together. Either serve straight away or keep chilled in the fridge until needed.