Potato salad with tartare sauce
“Steve Manfredi serves salads for a hot day.”
- 500ml of mayonnaise, preferably homemade or a good bought one
- 1 clove garlic
- 3 tbsp of capers
- 6-8 chopped cornichons (baby gherkins)
- 1 small red onion
- 1/2 cup of finely chopped parsley
- 2 tbsp of tarragon
- salt and pepper
- 4 eggs
- 600g of firm salad potatoes such as kipflers, pink fir apples or all-purpose desirees
Potato salad goes really well with limey, youthful riesling. A fresh, recent-vintage riesling with zesty, citrus flavours and a lively backbone of acidity is a good backdrop to the spuds and has the cut for the tartare sauce.
Method
For the sauce
Prepare the tartare sauce by putting 500ml of mayonnaise, preferably homemade or a good bought one, in a bowl, and adding a clove of minced garlic, 3 tbsp of chopped capers, 6-8 chopped cornichons (baby gherkins), a finely chopped small, red onion, a half cup of finely chopped parsley and 2 tbsp of chopped tarragon. Adjust with salt and pepper, mix and store in the refrigerator.
Hard-boil 4 eggs and boil 600g of firm salad potatoes such as kipflers, pink fir apples or all-purpose desirees in their skins, but don't overcook.
Peel the eggs and cut them into wedges; peel the potatoes and cut them into desired pieces.
Serve on top of the tartare sauce.
Makes enough for 4-6 people.
