Chef Hugh Fearnley-Whittingstall's New Potato and Egg Salad with Gherkins and Capers
Serves 6 as a side dish
Ikg new potatoes
4 medium eggs, at rooom temperature
A bunch of spring onions, trimmed and finely sliced
80g gherkins, chopped
3tbsp chopped dill (or parsley if you prefer)
50g baby capers, rinsed and drained
Sea salt and black pepper
For the dressing
½ garlic clove, finely chopped
1 tsp English mustard
1 tsp clear honey
1 ½ tbsp cider vinegar
5 tbsp extra virgin olive or rapeseed oil
Whisk all the ingredients together in a bowl and season with salt and pepper to taste.
Put the potatoes in a saucepan, cover with water and add salt. Bring to the boil, then lower the heat and simmer for 8–12 minutes until tender. Drain and allow to cool slightly.
Meanwhile, bring another pan of water to the boil for the eggs. Add the eggs and cook for 7 minutes (this will give you eggs with a still-soft centre). Run the eggs under cold water for a minute or two to stop the cooking, then leave to cool.
For the dressing, whisk all the ingredients together in a bowl and season with salt and pepper to taste.
Once the potatoes have cooled slightly, cut them into bite-sized pieces. Add the dressing to the warm potatoes and mix gently but well. (Adding the dressing while the potatoes are still warm means they soak up more flavour, but it is not essential.) Leave to cool.
Add the spring onions, gherkins, dill and capers to the potatoes. Give it all a good mix and add a little more salt or pepper if needed. Heap into a serving dish. Peel and quarter the boiled eggs, arrange them over the potatoes and serve.
Mmmm, simple to make, even simpler to enjoy!