Remoulade – Style Potato Salad

This potato salad is a wonderful addition to any outdoor meal or a picnic. It pairs extremely well with pan fried or grilled fish, or with cold cuts of meat. Use any concoction of herbs, depending on your taste and availability.

Serves 4 :

• 500-600 g of baby potatoes, washed

For the sauce:

• 70 g of crème fraîche
• 25 g of Dijon mustard
• 2-3 tablespoons of olive oil
• 1-2 tablespoons of lemon juice
• 1 small shallot, finely chopped
• 1 tablespoon of capers, drained and chopped
• a handful of cornishons, chopped
• salt
• pepper
• a handful of chopped dill, tarragon, parsley, celery leaves (or you can just use dill)

Cook the potatoes in salted water until tender, about 20 minutes.

Drain and leave to cool down completely.

In a bowl whisk together all the liquid sauce ingredients and season to taste.

Add the chopped herbs, cornishones, shallot and capers and stir well.

Toss the potatoes (cut in half if quite big) through the sauce, taste again and transfer into a large serving dish.

Decorate with a drizzle of olive oil, some black pepper and fresh herbs to hand.