Nigella Lawson has shared her ultimate potato salad recipe on her personal website, swapping mayonnaise for mustard and other tangy ingredients. The recipe is designed for summer barbecues or casual spreads, with a dressing that absorbs into warm potatoes.
The Recipe: No Mayo, Full Flavor
Introducing the recipe, Lawson wrote: "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 added that she prefers potato salad "just warm (or at room temperature) and dressed while the potatoes are hot enough to absorb some of the mustardy, pickle-tangy dressing."
Lawson notes that her grandmother and mother made a similar version, but without the cold-press rapeseed oil she now uses. She suggests a "not-too-emphatic olive oil" as an alternative. For extra touches, she recommends torn anchovy fillets or a hard-boiled egg, and frying streaky bacon until crispy, using the fat in place of some oil, then chopping the bacon and tossing it in at the end.
Key Tip: Steam Your Potatoes
Lawson insists on steaming new 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."
Nigella Lawson's Favourite Potato Salad: Ingredients
Serves six. Ingredients: 1kg of salad potatoes, 50g of cold-pressed rapeseed oil, 10 cornichons (approx. 50g) cut into half-centimetre slices plus two teaspoons liquid from the jar, three tablespoons of nonpareille capers (approx. 35-40g) plus one teaspoon liquid from the jar, one teaspoon of raw apple cider vinegar, one teaspoon of English mustard, freshly ground white pepper (black pepper can be substituted), two tablespoons of roughly chopped fronds of dill plus some whole fronds, and two tablespoons of chives roughly chopped.
Method: Step-by-Step
Begin by steaming the potatoes for approximately 25-40 minutes (depending on size), until tender when pierced with a small fork. Drain and place the cooked potatoes over the still-hot pan without a lid to dry for five to 10 minutes.
While steaming, make the dressing: pour the rapeseed oil, liquid from cornichons and capers, vinegar, and mustard into a jar and shake thoroughly, or whisk in a bowl. Slice the steamed potatoes in half lengthways and transfer to a large mixing bowl. Grind in the white (or black) pepper generously. Give the dressing one final shake, pour over potatoes, and toss carefully. Leave to rest for 10-15 minutes until just warm.
Add the cornichons and capers, most of the dill and chives, toss again, 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." Decant into a salad bowl and sprinkle remaining dill and chives on top. Serve straight away. Leftovers can be stored tightly covered in the fridge for up to five days, or three days if eggs and/or anchovies are added.
