by Sam Gordon
This is a great recipe for those who enjoy all of the ingredients in combination, and could be appreciated by potato salad purists as well as newcomers. The ingredients can be multiplied to produce a ‘batch’, which will keep in the fridge for about a week, or left as is for a single helping for a hungry, confident eater of average food capacity (but probably above average fondness of potatoes/mustard). The mustard ratio is only a guideline, and should depend on individual taste. Even if you don’t particularly like one of the mustard variants, it is recommended that you add a tiny amount (not enough to be detectable by taste, however) just so that you can boast about there being three types of mustard, which sounds more impressive than two or, Heaven forbid, just one.
7 x baby new potatoes, chopped into quarters
4 x tablespoons of Hellman’s mayonnaise (probably not worth making your own)
1 x tablespoon of crème fraiche
1.5 x teaspoons of Dijon mustard
1.5 x teaspoons of wholegrain mustard
1 x teaspoon of English mustard
Handful of chives or parsley, chopped
Salt and pepper
Boil the potatoes in salted water until they can be easily penetrated with a sharp knife, but still take a moment to slide back off it. Drain and leave to cool for about fifteen minutes. Stir in the mayonnaise, crème fraiche and mustards. Season with four scrunches of the peppermill and about two and a half of the saltcellar. Mix everything together. If you are prepared to use your hands in this process, so much the better, as the added dexterity will ensure that each potato will be covered equally with all elements of the lubricant. Scrape hands with a teaspoon to recover the lubricant that will inevitably be coating them. Any lubricant that remains on this teaspoon can be considered beyond recovery, and should probably be licked (this also saves on washing-up). Best enjoyed on toast with a leafy salad, with ham, or, for particular potato enthusiasts, stuffed into the crispy jacket of a baked potato that has been hollowed out.