Potato salad is a delicious side dish that’s perfect for spring. If you’re looking for a new recipe to try – look no further than this herby version from chef Poppy O’Toole
While we’re not quite in barbecue season yet, spring is just around the corner, meaning it’s time to swap out those hearty stews and heavy casseroles for some lighter fare. One dish that truly heralds the arrival of warmer, longer days is the humble potato salad.
A staple at barbecues and picnics, this tasty side dish boasts a tangy, savoury flavour that pairs particularly well with fish and meat. And while supermarkets are brimming with ready-made potato salads, they simply can’t compete with a homemade version.
Social media sensation Poppy O’Toole, better known as @poppycooks, has made a name for herself with her potato-based recipes. With a whopping 4.8 million followers on TikTok and another 1.2 million on Instagram, the Michelin-trained chef has earned the title of ‘potato queen’.
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In a recent chat with The Times, Poppy shared four recipes from her new book, The Potato Book, including a mouth-watering herby potato salad.
In a twist on traditional recipes, Poppy swaps out mayonnaise for full-fat cream cheese, which she blends with herbs, capers, and lemon juice to whip up a zesty, creamy potato salad, reports the Express.
Poppy O’Toole’s herby potato salad with parsley, mint, chives and capers.
1. Start by placing the potatoes in a saucepan of cold, salted water. Put the pan on high heat and bring the water to a boil. Boil the potatoes for 15 to 20 minutes until they slide off the tip of a knife. Drain them in a colander and leave them to cool completely.
2. Toss all the herbs, capers, lemon zest, juice and cream cheese into a blender and season with a bit of salt and pepper. Whizz it up until you’ve got a smooth mixture, adding a drizzle of olive oil and a splash of water to loosen it up if needed. Give it a taste to check the seasoning. Set this aside for now.
3. Now, chop up your potatoes into big chunks and chuck them into a large bowl along with the pine nuts, anchovies, shallot and spring onions. Dollop over some of the dressing and give it a good mix. To finish off, sprinkle over some chopped mint.
