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Classic egg and potato salad

Part of the battle when cooking potato dishes is to choose the right potato for the job. Dutch cream potatoes have a lovely creamy texture and nutty flavour - perfect for this piquant sauce. If you can't find them, use Desiree potatoes instead.

You'll need

6 large Dutch cream potatoes, cut into 5cm cubes 6 eggs, at room temperature 250 gm crème fraîche 200 gm mayonnaise 1 tsp Dijon mustard 1 tbsp white wine vinegar 70 gm salted baby capers, rinsed and drained 100 gm cornichons, thinly sliced 2 golden shallots, thinly sliced To garnish: flat-leaf parsley, torn


  • 01
  • Cook potatoes in boiling salted water until tender (10-15 minutes), then drain and set aside to steam dry.
  • 02
  • Meanwhile, place eggs in a saucepan of boiling water and cook for 8 minutes (for medium-cooked yolks), then drain and transfer to iced water to stop cooking. Peel, quarter and set aside.
  • 03
  • Combine remaining ingredients in a bowl and season to taste. Add potato and gently mix to coat well, then transfer to a platter, top with eggs, scatter with parsley, season with black pepper and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Jan 2015

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