Warm potato salad with mustard dressing
Potato salad doesn't have to mean a bowl of firm, white cubes slathered in mayonnaise. This version is much tastier and better looking. The potatoes are creamy-fleshed and earthy, cooked by someone who is brave with the sea salt. They should be well past al dente, even a little crumbly, and dressed imaginatively while they are still warm, when they absorb the dressing better. The dressing is just as important as using the right potato. This mustard dressing is one of my favourites, so easy, and egg-free for those with allergies. Try it on anything you would use mustard for, such as smoked trout, grilled rib eye or juicy pork snags.
Ingredients
2 celery sticks, cut into thick slices
2 tbsp Dijon mustard
2 lemons, juiced
250ml olive oil (a mild version, not too strongly flavoured)
salt
*500g kipfler potatoes, scrubbed
1/2 continental cucumber, peeled, seeds removed, cut into 2cm pieces
2 tbsp chives, chopped
1 tbsp parsley, chopped
Method
Place a small pot of salted water on the stove and bring to the boil. Blanch the celery for 30 seconds then drain in a colander and cool at room temperature.
To make the dressing, add the mustard and lemon juice to a food processor and blend, while slowly adding half a cup of boiling water. Then gradually add the oil until the dressing forms a semi-thick emulsion - add salt and more lemon juice if needed.
Place potatoes in a pot covered with cold water and season well with salt. Bring to the boil, reduce to a simmer and cook until the potatoes are tender. Drain them in a colander until cool enough to handle, but don’t let them get cold as it makes them harder to peel.
Peel the potatoes and slice into 2-centimetre-thick rounds, then place them in a bowl and keep warm. When ready to serve, place warm potato, celery, cucumber and herbs in a bowl and dress well, season and taste for salt if needed.
Spoon onto a plate and place a crispy duck leg on top (see recipe here). For added kick, drizzle some mustard dressing over the duck.
*To peel or not to peel? I don’t care if the potato peeler is involved or not, I like the silky texture of a young, skinned spud but also the more rustic, skin-on version. For this recipe, I have used kipflers, an excellent waxy potato. For a skin-on potato salad, try royal blue or nicola potatoes, delicious waxy varieties with skins that taste great.
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