A summery and festive delight.
Summertime celebrations and potato salad are a perfect pairing – so why not jazz up your traditional spud salad with this beautiful recipe featuring a zesty herb sauce. A great addition to any festive table, this side dish is an excellent way to ensure your Yallamundi eggs play a starring role in the Christmas meal.
Serves: 6
Ingredients
- 1kg potatoes, cut into large chunks
- 3 tablespoons dijon mustard
- 2 tablespoons white wine vinegar
- 6 tablespoons olive oil
- 3 tablespoon capers
- 3 hard-boiled Yallamundi Organic Free Range Eggs, finely chopped
- 50g parsley, roughly chopped
- 50g dill, roughly chopped
- 3 mini cucumbers, sliced thickly
- 45g green pitted olives, roughly chopped
- 4 cornichons (French gherkins), chopped
Method
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After cutting the potatoes into large chunks, place them into a large saucepan of cold, salted water.
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Bring to a boil, then reduce to a simmer and cook until the potato is just tender before draining.
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While the potatoes cool, begin preparing the sauce gribiche by whisking together the mustard, vinegar and olive oil in the base of a large salad serving bowl.
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Stir through the capers, chopped Yallamundi Organic Free Range Eggs, parsley and dill.
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Add the cooled potatoes to the bowl and toss through the sauce until each piece of potato is coated.
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Top with the sliced cucumber, olives and cornichons before serving.
