Summer coriander potato salad

My best mate Philippa and cousin Rose go mad for this potato salad. Philippa sneakily stocks her fridge with all the ingredients so I can make it for her every time I visit – cheeky mare. Rose on the other hand, is less subtle, she simply throws a tantrum at family barbecues when she realises I haven’t made it. So it must be good!

I have a bit of a love/hate relationship with mayonnaise due to a rather traumatic experience. I once got covered head to toe in mayonnaise by accidentally dropping a bucket (yes a bucket) of Hellmans on the floor when I was a waitress. I tried scooping it up with kitchen towel but kept slipping and falling over in it, truly revolting. It took me a while before I could face eating it again – nothing worse than horrible hard boiled potatoes, swimming in a sea of mayonnaise. So, enjoy my lighter version and enjoy the praise you will undoubtedly receive. You’re welcome.

Summer Coriander Potato Salad
Serves 4 as a side / Hands on time 15 mins / Total time 30 mins / V Gf
1 kg of new potatoes, halved
2 tbs mayonnaise, I always use Hellman’s
½ red onion, peeled and finely diced
1 garlic clove, crushed
30g fresh coriander, roughly chopped
1 tbs butter
1 tsp of Dijon mustard
Salt and pepper
Extra virgin olive oil

Method
1. Bring a large saucepan to the boil seasoned with salt. Slice the potatoes in half but keep the smaller potatoes whole. Simmer for around 20 mins.
2. Meanwhile, finely slice the red onion as thin as you can and roughly chop the coriander. Crush the garlic and put to one side.
3. Once the potatoes are cooked, strain and submerge them in cold water for a couple of minutes to cool them down. Drain and put to one side to dry a little. Ideally you want them to still be warm but not hot.
4. Put the potatoes back in the saucepan and start adding the ingredients in stages, seasoning between each stage. Start by adding the butter until melted and season. Next add the mustard, crushed garlic and mayonnaise. Mix again (being careful not to break up the potatoes) and season. Add the red onion along with the coriander and give it another stir and season. Finally drizzle with extra virgin olive oil and top with a good grind of black pepper.

If you’ve had a go at making any of my recipes, I’d love to hear from you. Follow me now @corrieheale and tag your recipe pictures using #corriesrabbitfood.

V – Vegetarian.