A new potato salad is perfect for summer barbecues and picnics – Chef Tutor Emily Merricks from our Kings Cross Cookery School shows us how to make it.

This goes really well with salads and barbecued food and it’s a great dish to take to garden get-togethers. Emily’s using in-season Jersey Royals, which have a nutty, earthy flavour but any new potato would work well. Wholegrain mustard, capers, cornichons and fresh herbs add texture and an extra level of flavour to the dish.

We are the only supermarket to have our own Cookery Schools. You can join Emily and our other talented chefs to perfect your skills in a wide range of different classes. We have specialised kitchens in Finchley Road, Kings Cross and Salisbury and you can join our chefs virtually too. Click on the link below to find out more.

Ingredients:
1kg Jersey Royals or Cornish New Potatoes
4 tbsp mayonnaise
2 tbsp wholegrain mustard
1 tbsp extra virgin olive oil
Juice ½ lemon
Bunch salad onions, finely sliced
8 cornichons, chopped
1 tbsp Cooks’ Ingredients Nonpareille Capers, drained
½ 25g pack fresh flat-leaf parsley, leaves finely chopped
½ 20g pack fresh tarragon, leaves finely chopped

Click here to view the recipe | https://bit.ly/2R4kbkL
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25 Comments

  1. Emily is a great chef tutor, good to see her sharing her skills here on YouTube as well as the Waitrose Cookery School.

  2. Just came from Jamie Olivers potato salad video who said the exact opposite- put them in boiling water to preserve flavour and nutrients 😅

  3. Absolutely! You could use creme fraîche, sour cream, greek yoghurt, salad cream, garlic butter, cream cheese, cottage cheese, mascarpone, Boursin, hummus, tzatziki, raita, béchamel – all sorts! I find if using a yoghurt or similar that is very mild in flavour then adding a tsp of english/dijon mustard and a tsp of apple cider vinegar makes it really tasty 😋

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