A generous, creamy potato salad built on floury chunks dressed in a mustardy mayonnaise sharpened with white wine vinegar. Celery, spring onions, and cornichons are folded through for crunch and bite, then hard-boiled egg quarters are arranged on top and finished with flat-leaf parsley and a dusting of smoked paprika. Substantial enough to anchor a spread, and satisfying enough to stand alone.
4piece
60g
3,000ml
4piece
120g
1tsp
1tbsp
2tsp
0.5tsp
800g
3piece
15g
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 4piece | — | — | |
| 2 | | 60g | — | — | |
| 3 | | 3,000ml | — | — | |
| 4 | | 4piece | — | — | |
| 5 | | 120g | — | — | |
| 6 | | 1tsp | — | — | |
| 7 | | 1tbsp | — | — | |
| 8 | | 2tsp | — | — | |
| 9 | | 0.5tsp | — | — | |
| 10 | | 800g | — | — | |
| 11 | | 3piece | — | — | |
| 12 | | 15g | — | — | |
| 13 | | 0.25tsp | — | — |
Trim the root ends and any ragged tops from the spring onions.
Spring onions · 4 piece
Thinly slice the trimmed spring onions across on the chopping board.
Tip the sliced spring onions into a small bowl and set aside.
Roughly chop the cornichons on the chopping board.
Cornichons · 60 gTip the chopped cornichons into the bowl with the sliced spring onions and set aside.
Pour enough cold water into a small saucepan to cover the eggs generously.
Water · 1 litre
Bring the water to a rolling boil over high heat.
Lower the eggs gently into the boiling water one at a time using a spoon.
Egg · 4 piece
Keep the water at a steady boil and cook the eggs for 10 minutes.
Lift the eggs out of the hot water with a slotted spoon and transfer them to a medium bowl.
Cover the eggs with cold water to stop them cooking.
Water · 500 mlLeave the eggs to sit in the cold water for 5 minutes until cool enough to handle.
Lift the rested eggs out of the cold water onto the chopping board.
Gently crack and peel the shells from the eggs, then place them on the chopping board.
Cut each peeled egg into quarters lengthways.
Spoon the mayonnaise into a large bowl.
Mayonnaise · 120 g
Add the Dijon mustard to the mayonnaise.
Dijon mustard · 1 tspPour the white wine vinegar into the bowl.
White wine vinegar · 1 tbspAdd the salt to the bowl.
Salt · 1 tspAdd the ground black pepper to the bowl.
Ground black pepper · 0.5 tspWhisk everything together until smooth and well combined.
Rinse the potatoes under cold running water.
Floury potatoes · 800 g
Tip the rinsed potatoes onto the chopping board.
Peel the rinsed potatoes with a peeler.
Cut the peeled potatoes into rough 3–4 cm chunks.
Pour in enough cold water to cover the potatoes by at least 3 cm.
Water · 1.5 litre
Add the salt to the water.
Salt · 1 tspBring to the boil over high heat, then cook at a steady boil until the potatoes are just tender, about 13 minutes; floury potatoes start to crumble at the edges, which gives a rustic, creamy salad.
Tip the cooked potatoes into a colander and drain thoroughly.
Spread the drained potatoes out on a baking tray in a single layer and leave them for 5 minutes so the steam evaporates and the surface dries slightly.
Tip the steam-dried potatoes into the bowl with the mustardy dressing.
Fold the potatoes through the dressing gently, letting them break a little into the sauce.
Rinse the celery stalks under cold running water.
Celery · 3 pieceLift the rinsed celery stalks onto the chopping board.
Thinly slice the celery stalks on the chopping board.
Add the sliced celery to the bowl of dressed potatoes.
Add the sliced spring onions and chopped cornichons to the bowl.
Fold everything together gently until evenly combined.
Finely chop the flat-leaf parsley leaves and tender stalks.
Flat-leaf parsley · 15 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 4 piece | | Trim the root ends and any ragged tops from the spring onions.⏱ 20sResultTrimmed spring onions |
| 2 | Trimmed spring onionsstep 1 | | Thinly slice the trimmed spring onions across on the chopping board.⏱ 30sResultSliced spring onions |
| 3 | Sliced spring onionsstep 2 | | Tip the sliced spring onions into a small bowl and set aside.⏱ 5sResultSliced spring onions |
| 4 | 60 g | | Roughly chop the cornichons on the chopping board.⏱ 30sResultChopped cornichons |
| 5 | Chopped cornichonsstep 4 | | Tip the chopped cornichons into the bowl with the sliced spring onions and set aside.⏱ 5sResultChopped cornichons and sliced spring onionsused in step 39 |
| 6 | 1 litre | | Pour enough cold water into a small saucepan to cover the eggs generously.⏱ 5sResultWater |
| 7 | — | | Bring the water to a rolling boil over high heat.⏱ 2 minResultBoiling water |
| 8 | 4 piece | | Lower the eggs gently into the boiling water one at a time using a spoon.⏱ 10sResultBoiling water and egg |
| 9 | — | | Keep the water at a steady boil and cook the eggs for 10 minutes.⏱ 10 minResultHard-boiled eggs |
| 10 | Hard-boiled eggsstep 9 | | Lift the eggs out of the hot water with a slotted spoon and transfer them to a medium bowl.⏱ 15sResultHard-boiled eggs |
| 11 | 500 ml | | Cover the eggs with cold water to stop them cooking.⏱ 5sResultHard-boiled eggs and water |
| 12 | — | | Leave the eggs to sit in the cold water for 5 minutes until cool enough to handle.⏱ 5 minResultRested eggs |
| 13 | — | | Lift the rested eggs out of the cold water onto the chopping board.⏱ 10sResultRested eggs |
| 14 | — | | Gently crack and peel the shells from the eggs, then place them on the chopping board.⏱ 1 minResultPeeled eggs |
| 15 | — | | Cut each peeled egg into quarters lengthways.⏱ 20sResultEgg quarters |
| 16 | Egg quartersstep 15 |  | Slide the egg quarters onto a plate and set aside.⏱ 5sResultEgg quartersused in step 42 |
| 17 | 120 g | | Spoon the mayonnaise into a large bowl.⏱ 5sResultMayonnaise |
| 18 | 1 tsp | | Add the Dijon mustard to the mayonnaise.⏱ 5sResultMayonnaise and dijon mustard |
| 19 | 1 tbsp | | Pour the white wine vinegar into the bowl.⏱ 5sResultMayonnaise and dijon mustard and white wine vinegar |
| 20 | 1 tsp | | Add the salt to the bowl.⏱ 5sResultMayonnaise and dijon mustard mixture |
| 21 | 0.5 tsp | | Add the ground black pepper to the bowl.⏱ 5sResultMayonnaise and dijon mustard mixture |
| 22 | — | | Whisk everything together until smooth and well combined.⏱ 20sResultMustardy dressing |
| 23 | 800 g | | Rinse the potatoes under cold running water.⏱ 30sResultRinsed floury potatoes |
| 24 | — | | Tip the rinsed potatoes onto the chopping board.⏱ 10sResultRinsed floury potatoes |
| 25 | — | | Peel the rinsed potatoes with a peeler.⏱ 1 min 30sResultPeeled Potatoes |
| 26 | — | | Cut the peeled potatoes into rough 3–4 cm chunks.⏱ 1 minResultPotato chunks |
| 27 | Potato chunksstep 26 | | Tip the potato chunks into a large saucepan.⏱ 10sResultPotato chunks |
| 28 | 1.5 litre | | Pour in enough cold water to cover the potatoes by at least 3 cm.⏱ 5sResultPotato chunks and water |
| 29 | 1 tsp | | Add the salt to the water.⏱ 5sResultPotato chunks and water and salt |
| 30 | — | | Bring to the boil over high heat, then cook at a steady boil until the potatoes are just tender, about 13 minutes; floury potatoes start to crumble at the edges, which gives a rustic, creamy salad.⏱ 13 minResultBoiled potato chunks |
| 31 | Boiled potato chunksstep 30 | | Tip the cooked potatoes into a colander and drain thoroughly.⏱ 15sResultDrained potato chunks |
| 32 | Drained potato chunksstep 31 | | Spread the drained potatoes out on a baking tray in a single layer and leave them for 5 minutes so the steam evaporates and the surface dries slightly.⏱ 5 minResultSteam-dried potato chunks |
| 33 | Steam-dried potato chunksstep 32 | | Tip the steam-dried potatoes into the bowl with the mustardy dressing.⏱ 10sResultSteam-dried potato chunks and mustardy dressing |
| 34 | — | | Fold the potatoes through the dressing gently, letting them break a little into the sauce.⏱ 30sResultDressed potatoes |
| 35 | 3 piece | | Rinse the celery stalks under cold running water.⏱ 30sResultRinsed celery |
| 36 | — | | Lift the rinsed celery stalks onto the chopping board.⏱ 5sResultRinsed celery |
| 37 | — | | Thinly slice the celery stalks on the chopping board.⏱ 30sResultSliced celery |
| 38 | Sliced celerystep 37 | | Add the sliced celery to the bowl of dressed potatoes.⏱ 10sResultSliced celery and dressed potatoes |
| 39 | Chopped cornichons and sliced spring onionsstep 5 | | Add the sliced spring onions and chopped cornichons to the bowl.⏱ 10sResultDressed potato mixture |
| 40 | — | | Fold everything together gently until evenly combined.⏱ 20sResultDressed potato saladused in step 42 |
| 41 | 15 g | | Finely chop the flat-leaf parsley leaves and tender stalks.⏱ 30sResultChopped parsleyused in step 43 |
| Total Time | 30 min | ||
| Nutrient | Per serving |
|---|---|
| 445kcal | |
| 12g | |
| 28g | |
| 5g | |
| 39g | |
| 3g | |
| 5g | |
| 979mg |
A generous, creamy potato salad built on floury chunks dressed in a mustardy mayonnaise sharpened with white wine vinegar. Celery, spring onions, and cornichons are folded through for crunch and bite, then hard-boiled egg quarters are arranged on top and finished with flat-leaf parsley and a dusting of smoked paprika. Substantial enough to anchor a spread, and satisfying enough to stand alone.
What you’ll doYou will hard-boil the eggs and cool them while you prepare the dressing and cook the potatoes. The critical moment is draining and steam-drying the potatoes on a tray before they meet the dressing — this keeps the sauce from turning watery. Once the warm potatoes are folded through the dressing and the celery, spring onions and cornichons are added, the quartered eggs are arranged on top and the whole thing is finished with parsley and a dusting of smoked paprika.
