Nigella Lawson has shared her preferred potato salad recipe, which completely eliminates mayonnaise in favour of a mustard-based dressing. The celebrity chef describes it as her absolute favourite and offers detailed instructions on her website for a dish that is served warm or at room temperature.
Why Ditch the Mayo?
In her introduction, Lawson explained: "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."
She continued: "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."
Key Ingredients and Substitutions
The recipe uses cold-pressed rapeseed oil, but Lawson notes that "a not-too-emphatic olive oil can easily be substituted." For added flavour, she suggests incorporating torn anchovy fillets or a hard-boiled egg. Another option is to crisp up streaky bacon, using the rendered fat in place of some oil, then chopping the bacon and mixing it through at the end.
Lawson also insists on steaming the potatoes: "I must insist - please - that you steam your new potatoes. Indeed, I always steam them, even if they're to be eaten hot and glistening with melted butter. The difference it makes to their taste and texture is a game-changer."
Full Recipe for Six Servings
Ingredients:
- 1kg salad potatoes
- 50g cold-pressed rapeseed oil
- 10 cornichons (approx. 50g), sliced into half-centimetre pieces, plus 2 teaspoons liquid from the jar
- 3 tablespoons nonpareille capers (approx. 35-40g), plus 1 teaspoon liquid from the jar
- 1 teaspoon raw apple cider vinegar
- 1 teaspoon English mustard
- Freshly ground white pepper (black pepper can be substituted)
- 2 tablespoons roughly chopped dill fronds, plus extra whole fronds
- 2 tablespoons roughly chopped chives
Method:
Steam the potatoes for 25-40 minutes, depending on size, until tender when pierced. Drain and leave over the hot pan without a lid to dry for 5-10 minutes.
Meanwhile, prepare the dressing by combining rapeseed oil, cornichon and caper liquid, vinegar, and mustard in a jar. Shake thoroughly or whisk in a bowl.
Slice the steamed potatoes in half lengthways and transfer to a large mixing bowl. Grind white or black pepper generously over the top. Give the dressing a final shake, pour over the potatoes, and toss gently. Let rest for 10-15 minutes until just warm.
Fold in the cornichons and capers, along with most of the dill and chives. Toss once more, taste, and adjust seasoning. Lawson notes: "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."
Transfer to a salad bowl and sprinkle remaining dill and chives on top. Serve immediately. Leftovers can be stored in the fridge, well covered, for up to five days — or three days if eggs or anchovies are added.
