The Story Behind the Recipe
Mayonnaise potato salad is lovely, often made with onion, dill, pickles or capers. Personally, I prefer this version without mayonnaise. I think vinegar, mustard, honey, olive oil and garlic work wonderfully with potatoes. For me, it is the best potato salad, although that is a matter of taste. If it sounds different from what you usually eat, I would love you to try it and decide for yourself. It is also a fantastic side dish for many kinds of meat.
Here I served it with the homemade meatballs I learned from my mother. Try them together.
The Technique
- Boil the potatoes until tender without letting them fall apart.
- Blend the dressing, then fold it through gently to coat the potatoes without breaking them.
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Potatoes: approximately 1 kg, peeled and cut into suitable pieces
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White wine vinegar: 3 tbsp
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Mustard: 3 tbsp
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Honey: 2-3 tsp
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Olive oil: 150 ml
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Spring onions: 2
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Garlic: 3-4 cloves, or less to taste, including none
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Salt and black pepper: to taste
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Chilli flakes: optional
Method
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Boil the potatoes in salted water until tender but still holding their shape. Drain.
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Put vinegar, mustard, honey, olive oil, spring onions, garlic, salt, pepper and optional chilli flakes in a small food processor.
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Blend until combined. Taste and adjust.
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Place the potatoes in a bowl, pour over the dressing and fold gently until coated.
Tips and Secrets
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Start with less garlic if you prefer a milder dressing and add as much as you like. You can also leave it out.
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Begin with less honey, taste the dressing and add enough to balance the vinegar’s acidity and the mustard’s intensity.
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Cook the potatoes until easily pierced but still holding their shape so they do not turn into mash when mixed with the dressing.
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