Three years ago, I revived a long-forgotten recipe from my student days, when a quick potato salad was called for and it turned out to be a hit and when I now searched through my recipes, it seems I forgot to write it up at the time. I don't have any photos, potato salad tends not to look too pretty.
300 ml full fat crème fraîche
4 - 5 tbsp full fat mayonnaise
1 small Granny Smith apple
⅓ dl brined caper buds
2 tbsp flat leaf parsley
1 tsp salt
1 tsp ground pepper
1 kg waxy potatoes
- Wash and cut the parsley finely.
- Peel and dice the apple.
- Drain the capers well, then chop finely.
- Mix together the crème fraîche, mayonnaise, apple, capers, parsley, salt and pepper in a large bowl. Cover and chill in the fridge.
- Peel and dice the potatoes, then boil until soft.
- When the potatoes are ready, transfer to a colander and rinse under cold water for a minute, then shake off excess water as much as possible.
- Take the bowl out of the fridge and slowly stir in the warm potatoes into the mixture. It should go a bit soft, but shouldn't melt.
- It's nice when it's still a bit warm, so if it's made well in advance, it should be brought to room temperature and carefully warmed up in the microwave oven.
It's very important that the apple is of Granny Smith type - it should add some sourness as well as a little hint of sweetness. It must also be small or there'll be too much crunch in the salad. I made the mistake of doubling the recipe and putting in 3 small apples and Lundulph thought that it was partially frozen.
Also important the warming up - straight from the fridge, it will be grainy and the flavours will be dulled and it'll taste like some sort of wallpaper glue (I'm guessing).
I also think fresh tarragon or dill would work instead of parsley as well.