This recipe was inspired by my aunt Irene’s potato salad, a family favourite during the summer months, especially if we have a barbecue!
500g new potatoes
Small bunch of chives
2 tbsp capers
1½ tsp Dijon mustard
1-2 lemons, juiced
A good slug of rapeseed oil
Wipe clean the new potatoes and boil whole (or cut in half if particularly big) in salted water until tender.
Place the eggs in boiling water and cook for 7 mins, then plunge into ice cold water to stop them cooking further.
In a jar with a lid, or a small reusable container add the mustard, the juice of 1½ lemons and around 4–5 tbsp of oil. Add a good pinch of salt, close the lid and shake to combine.
Taste to check the seasoning—you should have a mild mustard flavour and sharp lemon that is balanced by the oil and salt. Adjust by adding more lemon, salt or oil if needed. Chop the chives.
Once the potatoes are cooked, drain and place in a large serving bowl. Add the chopped chives, capers and the dressing and toss until all the potatoes are coated. Cut the eggs in half and place on top of the potatoes. Serve immediately with a crisp green salad and some cold meats.
Recipe: Beca Lyne-Pirkis