Pete's Food Blog

22. Feb, 2022

Beyond potato salad (adapted from Ottolenghi)

Ingredients:

600 g floury potatoes skins on and scrubbed

2 eggs

80g mayonnaise

200 g Turkish style yoghurt

3½ tbl lemon juice

7 tbl olive oil

50 g gherkins, finely sliced

1 tbl dried tarragon

10 g chives, finely chopped

2 tsp coriander seeds, lightly crushed and toasted

¾ tsp nigella seeds, toasted

¾ tsp black sesame seeds, toasted

¾ tsp white sesame seeds, toasted

1 tsp Urfa (mild) chilli flakes

salt and pepper

Method:

Boil the potatoes with 2 tsp salt in plenty of water - with the lid on for 25 mins, until cooked through. Leave to cool before skinning and then mashing in a large bowl to a coarse, lumpy consistency.

Meanwhile hard boil the eggs for 8 mins. When cooled and shelled, finely chop and stir into the potato mash.

In another bowl, whisk together the yoghurt, mayonnaise, 2½ tbl lemon juice, 2 tbl oil, 1 tsp salt and a good grind of pepper.

Stir the yoghurt mixture thoroughly into the egg and mash. Transfer to a large serving plate.

Stir together the gherkins, 1 tbl lemon juice, 5 tbl oil, chives and tarragon. Season with salt and pepper. Spoon over the mashed potato.

Sprinkle the mixed toasted seeds and chilli over the dish.

Serve chilled or at room temperature. Will keep in the fridge covered in cling film for two days.