Potato Salad ?Tartare? Recipe - Fearnley-Whittingstall

To learn more about this recipe, read the related story, "Cottage Living".

Recipe adapted from "River Cottage Veg," Hugh Fearnley-Whittingstall (Ten Speed Press)

New Potato Salad "Tartare"
5 from 1 ratings
This potato salad may change your life.
Prep Time
Cook Time
Total time: 20 minutes
  • Potatoes
  • Ice
  • 3 large eggs
  • 2 tablespoons plus 1 teaspoon fine sea salt, divided
  • 2 pounds small red potatoes
  • 2 tablespoons brine-cured capers, rinsed
  • 1 tablespoon chopped cornichons (gherkins) 2 tablespoons finely chopped fresh chives
  • ¼ cup finely chopped fresh leaf parsley
  • ¼ cup finely chopped fresh dill
  • ½ teaspoon freshly ground black pepper
  • Vinaigrette
  • 1 tablespoon apple cider vinegar
  • 1½ teaspoons Dijon mustard
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  1. Fill a large bowl with ice and water and set aside. Bring a medium saucepan of water to a boil over high heat. Reduce the heat to medium-high and use a slotted spoon to slowly lower the eggs, one at a time, into the water. Simmer for 7 minutes, turn off the heat, and use a slotted spoon to transfer the cooked eggs to the ice water. Once the eggs are cool enough to handle, gently roll them on a counter to crack the shell, then peel it away (be careful, as the egg yolks are still semi-soft in the center).
  2. Make the potatoes: Fill a medium saucepan with water and 2 tablespoons of the salt and bring to a boil over high heat. Reduce the heat to medium-high and add the potatoes. Simmer until a paring knife easily slips into the largest one, 9 to 12 minutes. Drain the potatoes in a colander and set aside until cool enough to handle, about 10 minutes. Halve the still-warm potatoes and transfer them to a large bowl.
  3. Make the vinaigrette: In a small bowl, whisk together the apple cider vinegar, mustard, the salt and black pepper. While whisking, slowly drizzle in the olive oil a few drops at a time until the vinaigrette is creamy and emulsified.
  4. Pour the vinaigrette over the still-warm potatoes, using a wooden spoon to combine, and set the mixture aside to cool completely, about 30 mintues. Once the potatoes have cooled to room temperature, add the capers, cornichons, chives, parsley, dill, remaining 1 teaspoon of salt and the ½ teaspoon of black pepper. Quarter the eggs and add them to the dressed potatoes. Serve the salad at room temperature. Calories per Serving: 210; Sodium: 980mg; Total Carbohydrate: 26g; Fiber: 3g; Protein: 6g; Fat: 10g
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