Potato Salad with Mustard Dressing

Its is funny how certain foods spark a memory in you. Fish and chips remind me of the seaside, little plates of prawns remind me of our weekly trip to the market in town when I was allowed a snack after the shopping was complete and potato salad always without fail reminds me of a deep pan pizza, served piping hot in the Pizza Hut restaurant in the town centre with my parents when I was just a child.

I remember the restaurant well. It had a dark interior and there were booths with brightly coloured light fittings hanging over the tables. Little shakers of chilli flakes and parmesan sat along side the salt and pepper. I loved the salad bar with its unusual dressings such as thousand island and blue cheese (fancy), the little trays of red beans (adventurous), beetroot cubes (retro), canned sweetcorn, croutons, onion scallions, green salad and, rosy red tomatoes. I can remember piling my bowl high (in those days you got one shot at the salad bar), green stuff in the bottom, always to be kept to a minimum but present to keep the parents happy,  topped with huge amounts of potato salad and maybe a splodge of thousand island dressing, carried gingerly back to the table to avoid spillage.

It was a treat to eat out and although the restaurant has now long been closed, boarded up and moved to the burgeoning retail park a few miles away I will always remember it fondly. I also wonder if my son will remember our trips out for food fondly, or regard them as just something else we do and  take them for granted.

This is my version of potato salad, into which I always throw in a few extras such as raw peas, maybe a few finely sliced radishes, or some finely chopped carrot leaf – what ever I have  looking lonely in the fridge to add a bit of extra crunch.

Delicious served with chicken skewers, grilled fish or, of course, a slice of pizza.

Potato Salad

Serves 4-6 as a side dish.

  • 320g new potatoes
  • 2 free range eggs
  • 15g capers
  • 15g green spring onions (including stems), finely chopped
  • 3 tablespoons of low fat crème fraîche
  • 2 teaspoons of Dijon mustard
  • 20g raw, freshly podded peas, some sliced radish or carrot leaf (optional)

Boil the potatoes and eggs until the potatoes are tender and the eggs hard boiled. Set aside to cool and then roughly chop the potatoes, peel and roughly chop the eggs.

In a bowl add the capers, spring onion, crème fraîche, mustard and any other raw extras you feel like adding. Combine well. Add the cold potato and egg and gently fold into the mixture. Will keep covered for a day in the fridge.

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