Potato salad love, minus the mayo
I have a major crush on mayo-laden potato salads, where I will chow through a whole jar in the blink of an eye. They’re so easy and versatile that I can’t even keep mayo in the house anymore.
Fortunately, there are plenty of potato salads that are just as delicious without mayo. This one combines many of my favourite potato salad condiments: fragrant and fresh dill, spring onions, lemon juice, crunchy celery, smoked fish (in this case herring, because it was much cheaper than salmon!), soft boiled eggs, a little splash of cream, and ridiculous amounts of freshly ground black pepper.
Fresh corn off the cob would also be a delicious addition, as would fried capers. Shaved red onion in place of the spring onion would work, and if you’re not a fan of seafood you could always ditch that (but dill and seafood are preeeetty amazin together).
Crunchy, green and moreish potato salad
makes as much or as little as you like, and feel free to omit anything that you don’t have on hand
- potatoes, scrubbed and chopped into 1″ (about 2.5cm) chunks
- very fresh dill, stalks and all, finely chopped (finer than the above, which was a bit stringier than I would have liked)
- spring onions/scallions/shallots/green onion, finely sliced and then roughly chopped a little more
- celery stalks and a few tender leaves, finely sliced
- smoked fish (or other seafood/meat), torn into shreds
- cream (optional)
- extra virgin olive oil
- freshly squeezed lemon juice (and zest if you want it to be properly lemony) – otherwise don’t use
- salt and plenty of freshly ground black pepper
Cover potatoes with cold water, then nestle in eggs. Place on medium heat uncovered and bring to a boil. Reduce heat to super low and cover, letting cook for about five minutes before removing the eggs. You can prep other ingredients before. Let the potatoes continue cooking until a pointy sharp knife inserted barely meets any resistance. Drain, leave uncovered and salt & pepper generously, tossing slightly. If eggs are still hot, place in a bowl of cold water to peel.
Place smoked seafood at the bottom of your salad bowl, place green things on top, squeeze over lemon juice and drizzle over extra virgin olive oil. Pop potatoes and peeled eggs over the greens, breaking the eggs up with a fork. Drizzle over a bit of cream, and stir everything together well. Serve warm or cold – it will taste better if it has a bit of time for all the flavours to intermingle, but is fine eaten fresh too.