Potato Salad With Tartar Sauce And Fresh Herbs Recipes

HERBED POTATO SALAD

Steps:

• Steam or boil the whole potatoes until tender when pierced. Remove and set aside to cool a little.
• Mix the mustard and vinegar in a big serving bowl until smooth, add the oil and season to taste if you want, then mix again until blended.
• Slice the potatoes and toss together with the herbs in the bowl of dressing. Serve on a bed of leaves.

POTATO SALAD WITH TARTARE SAUCE

Steps:

• For the sauce Prepare the tartare sauce by putting 500ml of mayonnaise, preferably homemade or a good bought one, in a bowl, and adding a clove of minced garlic, 3 tbsp of chopped capers, 6-8 chopped cornichons (baby gherkins), a finely chopped small, red onion, a half cup of finely chopped parsley and 2 tbsp of chopped tarragon. Adjust with salt and pepper, mix and store in the refrigerator. Hard-boil 4 eggs and boil 600g of firm salad potatoes such as kipflers, pink fir apples or all-purpose desirees in their skins, but don't overcook. Peel the eggs and cut them into wedges; peel the potatoes and cut them into desired pieces. Serve on top of the tartare sauce. Makes enough for 4-6 people.

DRESSING FOR POTATO SALAD

Steps:

• Mix together the mayonnaise, sour cream, mustard, ketchup, Worcestershire sauce, onion and salt and pepper. Refrigerate until ready to toss with potatoes.

POTATO SALAD WITH TARTAR SAUCE AND FRESH HERBS

Steps:

• Bring a large pot of heavily salted water to a boil over high. Add the potatoes and cook until tender when speared with a fork, about 10 to 20 minutes. Transfer to a large colander to drain and cool.
• While the potatoes cook, prepare the tartar sauce: In a small bowl, whisk together the mayonnaise, minced pickles and 2 tablespoons pickle brine, minced capers, garlic and 1 teaspoon lemon juice. Season with salt and pepper; set aside.
• Once cool enough to handle, slice the cooked potatoes crosswise into 1-centimeter-thick rounds. Transfer to a large bowl, drizzle with 3 tablespoons olive oil and the remaining 3 tablespoons pickle brine. Season generously with salt and pepper, and toss to coat. Arrange on a large serving platter in an even layer, setting some of the rounded pieces skin-side up.
• Just before serving, drizzle with the tartar sauce and top with torn parsley and dill. Zest the lemon on top and serve right away.