Potato Salad with Pickled Herring
Ingredients
- 750 g Charlotte salad potatoes peeled, and cut into bite size chunks
- 1 unwaxed lemon zest only
- 1 medium red onion finely diced
- 4 pickled cornichons finely diced
- 3 tbsp Vegenaise heaped
- 6 sprig fresh dill finely chopped
- 140 g pickled herring drained
Optional Ingredients
- 1 tsp Aleppo Pepper
- ½ crisp Braeburn apple finely diced
Instructions
- First of all peel and chop the Charlotte potatoes into bite-sized pieces, and place in a medium sized pan. Cover with water, stir thoroughly, then discard the starchy water.
- Add cold water to the pan so that the potatoes are covered by an inch. Add a teaspoon of sea salt, and bring to the boil. Once boiling, reduce heat and simmer for 15 minutes, or until cooked. Prod with a fork to test. Do not overcook, otherwise this will become more of a mash.
- Drain potatoes in a colander, return to saucepan and cover with lid.
- Whilst the potatoes are cooking, take out a medium sized bowl and add three generous heaped tablespoons of Vegenaise.
- Add the lemon zest, finely diced cornichons, finely diced red onion, chopped dill and mix thoroughly.
- (optional - if using, mix through the Aleppo Pepper and finely diced Braeburn apple at the same time as the other ingredients)
- Carefully add the warm cooked potatoes into the bowl, mixing thoroughly, making sure everything is evenly combined.
- Transfer to individual plates, and place 3-4 pieces of pickled herring on top. Enjoy.
Notes
Cornichons are made with mini gherkin cucumbers, one to two inches in length and harvested before reaching full maturity for an extra-tart bite. Find out more from Food Republic.
This can be substituted will small pickled gherkins- the smaller the better (not to be confused with the large mushy version popular in burger chains)