This classic potato salad is a great picnic item or just a really satisfying way of enjoying potatoes in the warmer months. You can really mix and match your veggie additions here. If you don't have radishes or cucumbers, you could use kohlrabi or celery. No chives? Try spring onions or thinly sliced red onion. No parsley? Use dill, sorrel or wild garlic. So many possibilities!
To make it vegan, ditch the eggs and use an egg-free mayo.
Serves 4
700g potatoes, ideally waxy variety
1 tbs chives, finely chopped
1 tbs Italian parsley, finely chopped
1/2 cup cucumber, diced
1/2 cup gherkins or cornichons, diced
2 hard-boiled eggs, roughly chopped
5 radishes, thinly sliced
Dressing
1/4 cup mayonnaise
1 tbs olive oil
2 tsp whole grain mustard
1 tbs juice from pickle jar
1/4 tsp salt
Fresh ground pepper, to taste
Bring a large pot of salted water to a the boil.
Scrub and clean the potatoes. Leaving skin on, cut potatoes into roughly 4cm pieces.
Add potatoes and cook until they can be pierced with a fork, about 10 minutes. Drain and run under cold water to stop them from continuing to cook.
Whisk all the dressing ingredients together.
When potatoes are completely cooled, put them, along with chives, parsley, cucumbers, pickles, eggs and radishes, in a large bowl. Drizzle the dressing over and mix until coated.
