450g(1 pound) Jersey Royal potatoes(new baby potatoes)
8spring onions, finely diced
200g(7oz) radishes, finely sliced
3tbspgherkins, sliced (I used cocktail cornichons)
2tbspflat leaf parsley, chopped
1tbspfresh chives, chopped
salt and pepper to season
4hard boiled eggs, chopped
Rinse the Jersey Royals under the tap, gently rubbing them with your fingers. Add to a pot, cover with water and bring to a boil. Simmer for 15 minutes or until fork tender. Drain and leave them in the pot with the lid on for a few minutes. Transfer to a large bowl to cool.
Combine the dressing ingredients in a bowl and stir to combine, adding a little water or brine from the pickles to loosen. Keep in the fridge until needed.
Finely chop the spring onions and small gherkin pickles (cornichons). Use a sharp knife or a mandoline to slice the radishes into thin slivers.
Chop your herbs – I used flat leaf parsley and chives but fresh dill and mint are also lovely. Add the vegetables and herbs to the bowl with your potatoes and toss to combine. Add the eggs, if using.
Drizzle with the dressing and mix well. Have a taste and season with salt and pepper. Keep the salad chilled until ready to serve.
Russian Salad Twist (Salad Olivieh)
Add smoked ham or chicken for a nod to Russian Salad Olivieh. This delicious salad which was hugely popular in Greece when I was a child also includes cooked carrots, peas and lots of mayo.
Scandi-Style Potato Salad
For a Scandinavian style twist, add smoked salmon or pickled herring plus red onions and swap the Dijon for Wholegrain mustard. I like to smash the Jersey Royals in this version so they absorb more the flavours from the fish.