My Russian Potato Salad
Baby Cornichons, Apples, Carrots, Peas & Chives
Ingredients
Serves 8 As A Side | Total 25 Minutes
- 800 g new potatoes
- 400 g carrots
- 200 g frozen peas
- 8 heaped tablespoons natural yoghurt
- 2 heaped teaspoons wholegrain mustard
- 100 g mixed baby cornichons & pickled onions
- 2 eating apples
- ½ a bunch of chives 10g
Instructions
- Scrub the potatoes and carrots, then dice into 1½cm chunks.
- Cook in a large pan of boiling salted water for 10 minutes, or until soft, adding the peas for the last 2 minutes.
- Meanwhile, to make the dressing, put the yoghurt and mustard into a large bowl with 1 tablespoon of red wine vinegar.
- Finely chop and mix in the cornichons and pickled onions.
- Add 2 tablespoons of starchy cooking water from the potatoes, then scoop out a few pieces of cooked potato, mash well, and mix through the dressing to make it extra creamy.
- Season to perfection.
- Drain the veg and leave to steam dry, while you core the apples and dice into 1½cm chunks.
- Finely chop most of the chives and stir half into the dressing with the apples, potatoes, peas and carrots.
- Sprinkle over the remaining chives and drizzle with 1 tablespoon of extra virgin olive oil, to finish.