Mind Bending Potato Salad

The reason I’ve called it mind-bending is because it has chopped hard-boiled eggs, which, combined with the crème fraîche, create a sort of egg mayo vibe. That’s a melon-twister. Still, egg mayo and carbs go together very well indeed, as we all know. I then added bacon, chopped gherkins and capers, spring onions, parsley and a dressing made with creme fraiche and mustard.

There is nothing restrained about it, but it is a lot of fun. Rich and salty with pops of acidity, it’s full-on but not overwhelming, thanks to the crème fraîche; the flavour of the Jersey Royals still comes through.

Mind-Bending Potato Salad Recipe

1kg Jersey Royal Potatoes
2 eggs
80g bacon, chopped into lardons
1 tablespoon capers, chopped
4 gherkins, finely chopped
3 spring onions, finely sliced
1 clove garlic
300ml creme fraiche
1 heaped teaspoon Dijon mustard
Juice of 1/2 lemon
A large handful of parsley, chopped

Boil the potatoes in salted water until just cooked, then drain and run under cold water to cool a little. Fry the bacon until crisp and hard-boil the eggs, then peel and chop.

Mix the crème fraîche, mustard, garlic, lemon juice and some salt and pepper in a bowl. Mix the potatoes with the bacon, eggs, spring onions, capers and gherkins. Add the dressing and herbs and mix again, gently. Taste for seasoning and add more salt and pepper if needed.