Step-by-Step Guide to the Perfect British Potato Salad
Join me in this video as i guide you step-by-step through creating the perfect British Potato Salad, a delightful twist on a classic favourite. With fresh ingredients, a creamy dressing, and a British touch, this potato salad recipe is sure to be a hit at your next gathering or bbq. Whether you're a beginner or a seasoned cook, our detailed instructions make it easy to whip up this delicious dish. Don't forget to like, subscribe, and share for more inspired recipes!
RECIPE
Perfect British Potato Salad
INGREDIENTS
750g (1.65 lbs) New Potatoes
2 tablespoons Salt
2 tablespoons Sugar
2 tablespoons Vinegar
3 Shallots
3 tablespoons Capers
3 tablespoons Cornichons
3 tablespoons Mayo
3 tablespoons Olive Oil
1 tablespoon Vinegar
1 bunch Chives
METHOD
Fill a pot with about 2 liters of water and bring it to a boil over high heat. Season the water with 2 tablespoons each of salt, sugar, and white wine vinegar.
Wash and prepare the new potatoes, ensuring they are of similar size. Cut larger potatoes in half if needed.
Carefully place the potatoes into the boiling water, which may cause the water to seize the boil temporarily. Maintain a high heat and bring it back to a boil. Once boiling, lower the heat and simmer for 20 minutes.
While the potatoes are cooking, prepare the dressing. Finely slice a bunch of chives, reserving a third for garnishing. Place the sliced chives in a medium-sized mixing bowl.
Peel and halve the shallots, removing the core if necessary. Slice them finely lengthwise and add them to the mixing bowl.
Cut the capers into smaller pieces and add them to the bowl.
Slice and dice the cornichons or gherkins, adding them to the bowl as well.
Once the potatoes are cooked, check their doneness by piercing the largest one with a knife. If the knife goes through without resistance, the potatoes are done. If not, cook them for a few more minutes and check again.
Drain the cooked potatoes and allow them to steam dry to prevent them from becoming waterlogged.
Slice larger potatoes into smaller pieces and halve even the small ones, ensuring they are bite-sized. If the potatoes are still hot, allow them to cool slightly before proceeding.
Add the potatoes to the dressing bowl and mix until nicely coated. Taste a potato for seasoning and adjust with salt and pepper if needed. Mix again to combine.
Plate the potato salad and sprinkle it with the freshly chopped chives that were set aside earlier.
Enjoy the delicious British potato salad as a side dish for a BBQ or potluck!
If you found this recipe enjoyable, be sure to like, comment, and subscribe. Stay hungry, my friends, and I'll catch you in the next one!
