easyTime:30 mins – 1 hourServes:8
This make-ahead dish is not just pretty, it’s a great one to turn up with at a bring-a-plate Christmas. And if you’re hosting, this might be the recipe your guests want to take home with them.
Ingredients
-
1.5kg new potatoes
-
4 tbsp olive oil, plus extra to drizzle
-
4 tbsp apple cider vinegar
-
salt and black pepper, to season
-
½ red onion, finely diced
-
3 spring onions, finely sliced
-
8 cornichons, sliced
-
2 tbsp baby capers, drained
-
¼ cup smoked almonds, roughly chopped
-
¼ cup finely shredded dill
-
2 tbsp finely shredded parsley
-
½ cup dried cranberries
YOGHURT MAYONNAISE
-
¾ cup sour cream
-
¾ cup mayonnaise
-
¾ cup thick yoghurt
Method
-
Step 1
Place the potatoes in a large saucepan and cover with cold water. Bring to a simmer and simmer for 10 minutes until a sharp knife inserted into a potato goes in and comes out easily. Drain and allow to cool slightly, then halve or quarter and drizzle with olive oil and apple cider vinegar. Season well with salt and black pepper. Allow to cool to room temperature.
-
Step 2
For the yoghurt mayonnaise, mix the ingredients together. Transfer to a squeeze bottle if you have one.
-
Step 3
Place the potatoes on a serving plate and drizzle the yoghurt mayonnaise over them to fully cover the potatoes. Scatter with the red onion, spring onions, cornichons, capers, almonds, dill, parsley and cranberries. Season again with salt and pepper, drizzle with a little more olive oil and serve.
Adam’s tip: You can make this salad in advance. If you’re taking it somewhere, just borrow a little salt, pepper and olive oil from your host to apply the finishing touch before serving.
The best recipes from Australia’s leading chefs straight to your inbox.
