Active Time
40 MIN
Total Time
1 HR 50 MIN
Yield
Serves : 4
© Anne Faber

How to Make It

Step 1    

Wash the potatoes and put them into a saucepan with salted water. Cover, bring to a boil and cook for 20 minutes.

Step 2    

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.

Step 3    

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.

Step 4    

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.

Chef's Notes

For this recipe, Faber added caraway seeds to a traditional southern potato salad and threw in some buttery mâche leaves to add some green goodness. 

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