With it being a Bank Holiday over here in the UK and of course Memorial Day over in America, people will be firing up their grills today and treating themselves to a barbeque . . . at least if the weather co-operates. Here in the UK a Bank Holiday usually signals the rain clouds to roll in, but sometimes we get lucky! I have my fingers crossed!
I do apologize for my photographs. My new camera seems to have cracked up so I will be taking it back to where I purchased it. Thankfully I paid for a service plan when I bought it with a no quibble exchange on it, so it shouldn't be a problem. I had a guy look at it at church today who is a photographer and he says there is something wrong with the camera. It is over-exposing everything, even on the automatic settings and that just shouldn't be happening.
But don't let the bad pictures put you off from enjoying this fabulous potato salad I am showing you here today. I love potato salads that have eggs in them, but I am not always fond of potato salads that are loaded with tons of mayonnaise.
I have to say I much prefer a vinaigrett type of dressings on my potato salads . . . especially ones loaded with lots of fresh herbs like this one here today. I used some of this years crop of Jersey Royal Potatoes for this. They are so delicious with a lovely golden flesh and distinct sweetness that you can only enjoy at this time of year.
Attributed largely to the quality of the soil on the Isle of Jersey, these springtime beauties are a real treat, but of course I know they are not available everywhere so any new potato will do. Myself, I try to get my fill of the Jersey Royals whilst they are in season. They are a real taste treat!
As is this salad with it's cider vinegar and grainy mustard vinaigrette . . . fresh chives, parsley and dill . . . capers and chopped gherkins . . . and hard boiled egs. It goes down a real treat with all sorts of grilled meats and poultry . . . even fish. Especially fish . . . as it embodies alot of the same flavours which you will find in tartar sauce. Delicious!
*Herbed New Potato and Egg Salad*Serves 4Printable Recipe
I am a big fan of vinaigrette types of potato salad. Refreshingly light and non cloying.
1kg of small new or waxy potatoes (2.4 pounds)2 TBS non pareil capers, rinsed1 TBS chopped gherkinsa handful of chives, finely choppeda handful of dillweed, finely choppeda good handful of flat leaf parsley, finely chopped3 hard boiled eggs, peeled and quartered lengthwisefine sea salt and freshly ground black pepper to taste
For the dressing:1 TBS cider vinegar1 1/2 tsp grainy Dijon mustard3 TBS olive oil1/2 tsp sugar
Place the potatoes in a saucepan of lightly salted water and bring to the boil. Reduce to a simmer and cook for eight to twelve minutes until tender. Drain well in a seieve and then place the sieve over the warm saucepan to dry the potatoes out somewhat.
Place all of the ingredients for the dressing into a screw top jar, screw on the lid and then shake vigorously to emulsify.
Quarter the potatoes into a bowl while still quite warm. ( If they are very tiny, just halve.) Toss gently to coat. Leave to cool. Gently fold in the capers, gherkins, herbs, some salt and some pepper. Taste and adjust seasoning as required. Gently fold in the quartered hard boiled eggs. Serve.