Potato salad is a wonderful thing, especially during these months in the UK where Jersey Royals are in season.
Traditionally bound in a mayo based sauce, I’m switching things up a little bit with this recipe, using a vinaigrette instead, spiked with horseradish for that lovely heady warmth.
I’m loving cucumbers at the moment in any form, so I’m doing a quick pickle of some sliced baby cucumbers and throwing them in, for an added zing.
The perfect accompaniment is a beautiful fillet of trout - the sharp acidity of the potato salad will cut through the naturally fatty fish - a match made in heaven.
So let’s get into it!
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