New Potato salad with red onion, chives and chopped mint
I’ve really got my fellow blogger at Frugal Feeding to thank for this as his post on 23rd May http://frugalfeeding.com/2012/05/23/new-potato-spring-onion-and-wild-garlic-salad/ made me revisit the humble potato salad which for years I’ve given a wide bearth along with other mayonnaise heavy dishes such as coleslaw and coronation chicken. If truth be told I actually love all of these dishes albeit with a few modifications to render them less fatty and more flavoursome.
And so on occassion of this season’s inaugural bbq held with friends this past Saturday I wheeled out this old faithful but kept it light on the mayo and added in chopped chives and mint from the garden to give extra freshness.
New Potato Salad with red onion, chives and mint
Ingredients (for 10 people): 2kg new potatoes, 1/2 sweet red onion, bunch of chives (c. 15 blades), 3 large stalks of mint, mayonnaise, olive oil, salt, pepper, wholegrain mustard, salt and pepper
Preparation: 15 mins prep + 30 mins cooking + 15 mins cooling time.
1. Half the new potatoes and place in a pan of salted tepid water and bring to the boil.
Tip: I favour tepid water so that the potatoes gradually come to the boil with the water. When I’ve placed potatoes directly in boiling water I find they fall apart more easily later on in the cooking process. And likewise using cold water I tend to over cook them and the potatoes become waterlogged.
2. Once boiling, reduce the temperature down and simmer (partially covered) for c. 20-30 mins controlling at regular intervals with a knife to check the potatoes don’t over cook. You want them soft but firm ready to mix with your dressing.
3. Whilst the potatoes are simmering, prepare the herbs and dressing directly in a large mixing bowl.
4. Place one large tablespoon of mayonniase in the mixing bowl. Add in 4 tablespoons of olive oil, 1 teaspoon of wholegrain mustard and some salt and pepper. Stir together until you have combined all the ingredients well for a light mayonnaise dressing.
5. Finely slice the 1/2 red onion into wafer thin slices. Chop the chives in 1cm long lengths (I use scissors to chop the whole bunch simultaneously) and with a large knife finely chop the mint leaves (strip the leaves from the stalks and discard the stalks).
6. Add the onions and herbs into the dressing and combine.
7. Once the potatoes are cooked, drain and quickly run under cold water to stop the cooking process. Leave to cool for a further 10-15 minutes before adding in to the dressing.
8. Once slightly cooled add in about a third of the potatoes and stir into the dressing, then add in the second third and final third in stages to ensure you get good coverage on all the potatoes.
Tip: If you pour in all the potatoes you risk mashing them as you mix with the dressing.
9. Once nicely combined transfer into a serving dish and top with a few last bits of chopped chive and some mint leaves.
10. The end result is a delicious potato salad, easy on the mayo to ensure the flavours of the ingredients shine through, that can be eaten whilst still slightly warm or chilled, as per your preference.