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Creamy potato salad with tartare sauce

Name: Potato salad with tartare sauce recipe
Yield: 6
Ingredients: 1kg medium desiree potatoes, peeled; 50g drained sweet gherkins, sliced into rounds, plus 2 1/2 tbs brine reserved; 1 large red onion, thinly sliced into rings; 62.50 ml dill sprigs, plus extra, to serve; Finely grated zest of 1 lemon; 150g mayonnaise; 30.00 ml finely chopped dill; 1 1/2 tsp flat-leaf parsley; 40.00 ml finely chopped sweet gherkins; 40.00 ml extra virgin olive oil; 30.00 ml lemon juice, or to taste

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Creamy potato salad with tartare sauce — Ben Dearnley

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by Alex Elliott-Howery and Jaimee Edwards

Writers

Sep 05, 2024

The iconic potato salad gets a vibrant glow-up in this delicious recipe by the Cornersmith team. Retaining its signature creamy texture, Alex Elliott-Howery and Jaimee Edwards swap in zingy tartare sauce which pairs exceptionally well with the sharp, savoury flavours of dill and pickles. If you're looking for a fresh, summery take on the entertaining staple, this is it.

Recipe note: If you’re preparing this for guests, you can boil the potatoes and make the sauce up to 2-3 hours ahead.

This recipe is by Alex Elliott-Howery and Jaimee Edwards from Cornersmith

1kg medium desiree potatoes, peeled
50g drained sweet gherkins, sliced into rounds, plus 2 1/2 tbs brine reserved
1 large red onion, thinly sliced into rings
1/4 cup dill sprigs, plus extra, to serve
Finely grated zest of 1 lemon

Tartare sauce

1/2 cup (150g) Kewpie or whole egg mayonnaise
1 1/2 tbs finely chopped dill
1 1/2 tsp flat-leaf parsley
2 tbs finely chopped sweet gherkins
2 tbs extra virgin olive oil
1 1/2 tbs lemon juice, or to taste

Method

1.

Place the potatoes in a large saucepan of slightly salted water and bring to the boil over high heat. Reduce heat to medium and simmer for 25-30 minutes, until cooked through. Drain and set aside.
2.

When cool enough to handle, cut into rough 5cm pieces. Place in a large bowl and drizzle with reserved brine. Cool to room temperature.
3.

Meanwhile, make the tartare sauce. Place all ingredients in a food processor and whiz until smooth. Season to taste.
4.

Add the gherkins, onion and dill to the potato and gently toss to combine. Spoon over the sauce and sprinkle with zest and extra dill to serve.