You can’t say we don’t treat you right – here’s yet another summer classic from our cookbook ‘Tea and Sympathy: The Life of an English Teashop in New York’. An American staple, we only serve this in the summer, usually with chilled poached salmon or poached trout.
For the salad:
3 lbs potatoes (here’s a good discussion of the best varieties for a potato salad)
1 onion, finely chopped
1 tablespoon chopped parsley
4 sliced scallions or spring onions
1 tablesponn chopped chives (optional)
For the mayonnaise:
1/2 teaspoon Dijon mustard
1/2 tablespoons white wine vinegar
1 clove garlic, peeled and crushed
Salt and pepper
3/4 cup sunflower oil
3/4 cup olive oil
- Peel and halve the potatoes. Cook in boiling salted water for about 20 minutes, or until soft. Once cooked, cool them by submerging them in cold water.
- Combine the onion, parsley and scallions in a bowl and put aside.
- To prepare the mayonnaise, combine the eggs, mustard, vinegar, garlic and salt and pepper in a food processer. With the motor running, pour the oils slowly through the feed tube. The mayonnaise will thicken.
- Add the mayonnaise to the onion, parsley, and scallion mixture. Cube the cooked potatoes and add them to the herbed mayonnaise; toss to combine.
- Add salt and pepper to taste. Garnish with chopped fresh chives, if you like.