I have always been partial to potato salad, even though it has a bit of a retro vibe - and this one is my favourite. The dressing has a good hit of garlic, a zing of lemon and lots of herby freshness. The best bit though is the vinegary capers and gherkins with the seedy mustard, making it the perfect potato salad to have with barbecued German sausages and good bread. I made it to take to my son's school triathlon at the weekend, and when the parents went to find it, the boys had almost finished it - perfect.
—From The Kitchen
Put mayonnaise and sour cream in a bowl and whisk until smooth. Stir through all of the remaining dressing ingredients and check for seasoning.
Put the potatoes in a big pot and cover with water and add salt. Bring to the boil, then simmer until potatoes are just cooked, about 20 minutes. You want them to still have a firmish texture, not be soft or flaky. Drain and immediately put in a container and mix through half of the dressing so that the garlicky lemon flavours infuse into the potatoes. Cool in the fridge.
To serve layer through the watercress and onion as you transfer to a serving bowl. Pour over the remaining dressing and garnish with dill, chives, and baby gherkins and finish off with a sprinkle of sea salt and a good grinding of black pepper. This salad is delicious with any barbecue, and extra good with some German sausages, good quality bread and some lovely seed mustard. Serves 6-8
I absolutely love food and food styling and have been writing a blog with my own recipes since July 2012. I also have a Pinterest page at http://pinterest.com/fromthekitchen/ and a Facebook page here: