Celebrity chef Nigella Lawson has shared her go-to potato salad recipe on her website, and it swaps mayonnaise for a mustard-based dressing. In the recipe, she explains that she finds American-style mayonnaise-laden potato salad unappealing and prefers a warm or room-temperature salad dressed while the potatoes are hot enough to absorb the tangy flavours.
Why Mustard Instead of Mayo?
Lawson writes: 'I call this My Favourite Potato Salad, as that is exactly what it is. I may be in the minority here, but what I think of as an American-style potato salad, slicked with mayo, sprinkled with raw onions and eaten cold, is a distinctly unappealing proposition for me. I like a potato salad much the way my grandmother and mother before me made, just warm (or at room temperature) and dressed while the potatoes are hot enough to absorb some of the mustardy, pickle-tangy dressing.'
She notes that her ancestors did not have access to cold-pressed rapeseed oil, but a not-too-emphatic olive oil can be substituted. The recipe also suggests optional additions like torn anchovy fillets, hard-boiled eggs, or crispy bacon cooked in its own fat.
Key Ingredients and Method
The recipe serves six and calls for 1kg of salad potatoes, 50g of cold-pressed rapeseed oil, 10 cornichons (sliced) plus two teaspoons of liquid from the jar, three tablespoons of nonpareille capers plus one teaspoon of liquid, one teaspoon of raw apple cider vinegar, one teaspoon of English mustard, freshly ground white pepper, two tablespoons of roughly chopped dill fronds, and two tablespoons of chopped chives.
Lawson insists on steaming the potatoes for 25-40 minutes until soft, then draining and letting them dry over the hot pan for five to 10 minutes. The dressing is made by shaking the oil, cornichon liquid, caper liquid, vinegar, and mustard in a jar. The steamed potatoes are halved, placed in a bowl, generously seasoned with pepper, and tossed with the dressing. After 10-15 minutes, when the potatoes are just warm, the cornichons, capers, and most of the herbs are added and tossed again.
Serving and Storage Tips
Lawson advises tasting and adjusting seasoning: 'I’m a salt-fiend, but find the salt in the caper and cornichon liquid provides enough. Do add more vinegar, cornichon or caper liquid if you want more sharpness.' The salad is served immediately, topped with remaining dill and chives. Leftovers keep in the fridge for up to five days, or three if eggs or anchovies are added.
