- 2 pounds waxy salad potatoes
- 2 shallots
- 4 tablespoons sunflower oil
- 1 teaspoon caraway seeds
- 2 pickled gherkins
- 2 teaspoons Dijon mustard
- 3 tablespoons white wine vinegar
- A pinch of sugar
- 3/4 cup vegetable stock, hot
- 4 cups mâche
- Coarse sea salt
How to make this recipe
Wash the potatoes and put them into a saucepan with salted water. Cover, bring to a boil and cook for 20 minutes.
In the meantime, peel and finely chop the onion. Heat 1 tablespoon of sunflower oil in a frying pan and fry the onion with the caraway seeds for 1 minute, then put into a large bowl. Finely chop the pickled gherkins and add to the bowl.
In a small bowl, mix the Dijon mustard, white wine vinegar and a pinch of sugar. Set aside. Drain the potatoes and rinse under a cold running tap. Leave to cool for 10 minutes; they need to be cool enough to handle but still warm. Peel the potatoes, cut into 1⁄4-inch slices and add to the onions.
Pour the boiling stock over the potatoes, add the mustard and vinegar mix, and season with salt and pepper. Give the potatoes a stir, cover the bowl and leave to soak for one hour, stirring the salad from time to time. After one hour, add the remaining 3 tablespoons of sunflower oil to the potatoes, sprinkle with fresh parsley, and season to taste with salt and pepper. Add the mâche; toss and serve immediately.
For this recipe, Faber added caraway seeds to a traditional southern potato salad and threw in some buttery m?che leaves to add some green goodness.