Potato salad, it comes in all guises, there are no rules. Be it wintery charred concoctions, heady with caramelised garlic and root veg, or tender young Jersey Royals that need little more than lashings of salted butter and parsley.
For me, the only one that falls flat is the ubiquitous mayonnaise rich, claggy, mouthcoating traditional version. There is nothing worse than a mouthful of flavourless cream that works its way into every crevasse in your mouth, leaving its residue on everything you eat after. Using something with a little tang such as sour cream or crème fraiche is entirely acceptable though.
My other pet hate is boiled potatoes with acrid bitter skins, a far cry from their Royal esteemed miniature cousins. So, to counterbalance this, I do what makes very single food taste better…. I make them crispy.
Roasted potatoes, crisp so they spurt pockets of hot oil into your mouth, dressed with a fresh, chilli spiked herbaceous dressing. Now that is a potato salad.
800g Potatoes, skin on, scrubbed and cut into 3-4cm chunks
6tbsp Olive Oil
400g Green Beans, tops removed
3 Large Green Chillies
3 Garlic Cloves
50ml Olive Oil
1 Lemon, Zest
1. Preheat oven 200C. toss the potatoes with the olive oil and tumble into a roasting tin.
2. Cook 30 minutes, turn and cook 20 minutes more or until golden and crisp.
3. Meanwhile, strip the leaves from the herbs and place all the dressing ingredients in a blender. Blitz until smooth and store in a jar.
4. Add the beans to the potatoes for the last 5 minutes of cooking until lightly charred and still a little firm.
5. Tumble the potatoes and beans into a bowl, drizzle with the dressing and serve. Extra dressing will keep for 2 weeks in the fridge.