It sounds positively gross I know, but this little potato salad is a lovely twist on the traditional potato and mayo mixture. The creaminess of the mayonnaise against the sharp, crunchy gherkins is an absolute delight especially when you get a lovely piece of egg to add to the mixture of textures. It is so easy to assemble and makes a difference when you fancy something weird yet wonderful.
Serves around 6-8
Ingredients:
16 medium Potatoes (any that you have will do. Preferably waxy)
Two Gherkins
One white onion
Four Eggs
Mayonnaise
1 tsp pureed garlic
Olive oil
Peel and chop the potatoes into desired sizes and boil until soft enough to put a knife through but hard enough to hold and not crumble. Drain the potatoes away and leave to cool.
Boil the eggs with the potatoes to save a pan and remove them after 6 minutes and put them into a bowl of cold water. Chop the onion into slices, put into a bowl with a knob of butter and microwave for one minute, stir then microwave for another minute. Chop the gherkins into small chunks and add them to a bowl with the onions. Peel and chop the eggs being careful to peel and chop one before peeling the others in case they need further boiling and then add them to the bowl with the gherkins.
Season with salt, pepper and drizzle with a little extra virgin olive oil and the garlic as an optional extra.
Add a large dollop of mayonnaise and stir through until everything is mixed together and evenly coated. Refrigerate until you are ready to serve 🙂
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