Best Ever New Potato Salad

Charmaine Lu -
  • 6 tbsp white wine vinegar
  • 1 tbsp sugar
  • ½ tsp salt
  • 1 red onion, finely sliced
  • 750g new potatoes
  • 2 tsp Dijon mustard
  • 3 tbsp olive oil
  • 15g chopped dill, chives and parsley
  • 50g soured cream
  • 3 eggs
  • 100g green beans, halved
  • ½ cucumber, sliced
  • 4 chopped cornichons
  • 2 Little Gem lettuces, quartered
  • Mix the sugar, salt and vinegar in a bowl and stir in the red onion. Set aside for at least 20 mins to pickle. Meanwhile, boil the potatoes for 20 mins until tender, then drain, steam-dry and halve.
  • Whisk the mustard with 2 tbsp of pickling liquid from the onions and the oil until thickened. Season well, then add the potatoes and stir to coat. Stir in the herbs and soured cream.
  • Boil the eggs for 8 mins and add the beans for the final 3 mins to blanch. Drain, then peel the eggs and quarter. Add half the pickled onion (without the vinegar) to the potatoes, and stir in the beans, cornichons, cucumber and Little Gems. Gently mix, then serve topped with the eggs and a scattering of the remaining pickled onion.
20 mins
4 serving