Easy Potato Salad with Maldon Salt
We know that summer has been and gone in a flash, however, you might be taking a couple of days off and the weather has been warm enough for a BBQ so far this week (in Victoria). We've republished a recipe from Maldon Salt UK with permission.
Easy Potato Salad
Maldon Salt Uk
Rated 5.0 stars by 1 users
Category
Side Dish
Cuisine
British
Servings
4
Prep Time
5 minutes
Cook Time
15 minutes
It’s fair to say, a good potato salad always starts with using the right variety of potatoes. The best potato to use for your salads are named ‘waxy potatoes’. These are low in starch yet hold a high sugar and water content. As a result, they tend to hold their shape more when they are cooking, and are notable less grainy than more starchier potatoes, like russets or Idaho’s. Therefore, we opt in using red potatoes for our salad, as they are best for boiling and maintain their soft, fluffy centre which is ideal for making a creamy potato salad.
When boiling your potatoes, make sure to add a pinch of Maldon Salt to the water. This is vital for a well-seasoned potato salad because when the starch in the potatoes begins to warm up from boiling, they will begin to open and absorb water, causing them to loose shape. Salting the water will allow the starch cells to close off, preventing the potatoes from becoming too soft and allowing them to maintain shape with a fluffy centre.
We recommend serving your potato salad with BBQ classics, including juicy burgers, delicious smoky chicken or perhaps as a topper to ‘bulk’ up a beautiful British Salad.
Ingredients
- 700g red skinned potatoes (we used desiree)
-
100g mayonnaise
- 2 tbsp capers, drained
- 2 tbsp chives, finely chopped
- Large handful of dill, leaves picked
-
A pinch of Maldon Salt
- Cracked black pepper
- 1 lemon, zested
Directions
- Here’s how to make our creamy potato salad…
Start by placing the red skinned potatoes in a large pan and filling it with water, lightly salt it and place it on the hob. Bring to the boil and allow the potatoes to simmer for around 5 minutes until just tender but still holding their shape. Drain the potatoes and allow to cool.
Once the potatoes are cool, cut them into quarters or halves depending on size. Place into a large bowl and mix together with the mayonnaise, capers, chives, dill, Maldon Salt and black pepper and lemon zest.
Make sure everything is well coated but try not to break up the potatoes. Transfer the potato salad onto a serving platter and garnish with some final sprinkling of herbs and a pinch of Maldon Salt. This can be served straight away or kept in the fridge until serving.
It can stay in the fridge for up to 5-days, if stored properly and securely.
Recipe Note
Recipe republished with permission from Maldon Salt Uk. Image by Philip Loftus also republished with permission.