- 2 shallots
- 2 pounds of new potatoes
- 1 clove of garlic
- 1 cup of mayonnaise (220 gram)
- 1 cup of yogurt
- Handful fresh water cress
- 2 spring onions
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon French mustard
- Salt and pepper to liking
Kitchen equipment needed
- Chef’s knife + cutting board
- 1 large pot
- 1 large bowl
Mise en place (preparation) — 10 minutes
FINELY chop the clove of garlic, spring onions and two shallots. TEAR up the fresh watercress in about 2 inch pieces. SQUEEZE about 2 tablespoons full of lemon juice and set aside.
Making the potato salad — 25 minutes
In case you’re wondering what new potatoes are exactly, here’s a quote by bbcgoodfood.co.uk:
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.
With the above fact in mind, let’s finish up our baby potato salad! PLACE the large pot on high heat, add potatoes and fill with enough water. Bring to a boil, then add about a tablespoon of salt to the water. REDUCE heat, and let simmer for about 15 to 18 minutes, or until the potatoes are tender. DRAIN the potatoes while running the cold water tap and cut the potatoes in halves.
GRAB a large bowl and whisk the mayonnaise, garlic, yogurt, lemon juice, mustard, finely chopped shallots together. Season with (freshly ground) salt and pepper, we’ve used sea salt for this.
TRANSFER the potato halved to the bowl and mix together with the yoghurt dressing. ADD watercress and finely chopped spring onions and toss to coat every potato evenly. Enjoy !