The ultimate potato salad recipe with egg, apple and watercress
Our best potato salad recipe is amplified with apple and watercress to cut through the richness. Perfect for a Christmas salad or barbecue.
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Cooking tools:
- Colander
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Serving bowl
- Refrigerator
Ingredients
- 1 kg baby potatoes, such as chat
- 4 eggs
- 2 cups (firmly packed) picked watercress
- 1 large green apple, cut into julienne
- Extra-virgin olive oil, for drizzling
- Tahini mayonnaise
- 20 gm finely grated parmesan
- 1 tbsp tahini, hulled
- 60 ml (¼ cup) lemon juice
- 75 gm (¼ cup) mayonnaise
- 60 ml (¼ cup) pickling liquid from cornichons
- 8 cornichons, finely chopped
- 1 tbsp baby capers, finely chopped
- 1 tbsp each chopped dill and chives, plus extra to serve
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