It feels almost disloyal to post this potato salad recipe. This Creamy Potato Salad with Chorizo is my original and favourite potato salad, based on my mother’s recipe. Whenever we have a barbecue I make a big batch of that salad. But it is always nice to try new things and I’ve come around to chunky potato salads over the years, particularly this one. And sure there’s no law against serving two potato salads, is there?
You can make this in advance as it keeps for a couple of days in the fridge, but make sure to take it out and bring it up to room temperature before serving. If you are having a barbecue for the bank holiday weekend I recommend adding this to your side dishes.
Useful tips & links:
- It is important to use a waxy type of potato for this salad for texture. You can use larger potatoes and cut them to bitesize pieces if you cannot get salad or baby potatoes.
- Feel free to take short cuts and buy a good French vinaigrette if you don’t want to make your own but to be honest it is so easy to make and far less expensive.
- Add the dressing while the potatoes are hot to absorb the flavour but do not add the mayo until the potatoes have cooled or you risk splitting the mayo and having an unpleasant greasy texture.
- You can peel your potatoes if you like but that is quite fiddly and I like the flavour of the skins of the baby potatoes. Once they are scrubbed before cooking they will be fine.
- I like shallots in this salad but feel free to use salad onions or I add fresh chives if I don’t have shallots.
- I have seen similar recipes that add capers or gherkins, and I like the idea but they may not be liked by everyone.
- While I try to resist adding bacon to everything, it would be delicious added to this salad.
- If you want a slightly healthier version, you can use yoghurt or creme fraiche instead of mayonnaise. Though to be honest, I’m more of a believer of use the good stuff and eat less of it.
- For more ideas for sides for your barbecue, have a look at my Mediterranean Pasta Salad, this Sweetcorn Avocado and Tomato Salad, or my favourite Greek Salad.
- For more potato salad ideas have a look at Michelle’s recipe on The Last Food Blog or Katia’s Warm Potato and Green Beans Salad on Proper Food.
Makes 1 large bowl of salad
- 800g of baby or salad potatoes
- 2 teaspoons of wholegrain mustard
- 3 tablespoons of extra virgin olive oil
- 1 tablespoon of white wine vinegar
- 2 teaspoon of honey
- 1 clove of garlic crushed
- Salt and pepper
- 1 large shallot, finely chopped
- Fresh parsley
- 4 tablespoons of mayonnaise
- Lemon juice
- Scrub the potatoes and put them into a large pot of slated water. Bring to a boil and cook until they are tender.
- While the potatoes are cooking, put the olive oil, vinegar, mustard, honey, garlic into a jar and give it a good shake to emulsify the dressing. Taste and season with salt and pepper as needed.
- Allow the dressing to stand while you cook the potatoes which will allow the flavours to develop.
- When the potatoes are cooked drain them and allow them to steam slightly to dry them out. Once they are cool enough to touch, chop them into bitesize pieces and put them in a large bowl.
- Remove the garlic from the dressing, give it another shake in case it has separated and pour it over the warm potatoes. Add the chopped shallot and stir through to make sure all of the potatoes are coated in the dressing. Allow the potatoes to cool.
- When the potatoes are cool, add the mayonnaise, a squeeze of lemon juice and some freshly chopped parsley. Mix through and taste for seasoning or to see if it need some more lemon.
- Cover and keep in the fridge, taking it out to bring up to room temperature before you serve it.