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Beyond Potato Salad
Ingredients:
600 g floury potatoes skins on and scrubbed
2 eggs
80g mayonnaise
200 g Turkish style yoghurt
3.5 tbl lemon juice
7 tbl olive oil
50 g gherkins, finely sliced
1 tbl dried tarragon
10 g chives, finely chopped
2 tsp coriander seeds, lightly crushed and toasted
0.75 tsp nigella seeds, toasted
0.75 tsp black sesame seeds, toasted
0.75 tsp white sesame seeds, toasted
1 tsp Urfa (mild) chilli flakes
salt and pepper
Method:
Boil the potatoes with 2 tsp salt in plenty of water - with the lid on for 25 mins, until cooked through. Leave to cool before skinning and then mashing in a large bowl to a coarse, lumpy consistency.
Meanwhile hard boil the eggs for 8 mins. When cooled and shelled, finely chop and stir into the potato mash.
In another bowl, whisk together the yoghurt, mayonnaise, 2½ tbl lemon juice, 2 tbl oil, 1 tsp salt and a good grind of pepper.
Stir the yoghurt mixture thoroughly into the egg and mash. Transfer to a large serving plate.
Stir together the gherkins, 1 tbl lemon juice, 5 tbl oil, chives and tarragon. Season with salt and pepper. Spoon over the mashed potato.
Sprinkle the mixed toasted seeds and chilli over the dish.
Serve chilled or at room temperature. Will keep in the fridge covered in cling film for two days.
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