GRILLED POTATO SALAD WITH CORNICHONS AND DILL

I didn’t know what a serious business potato salad was until I met my husband. He’s part German, so potato salad is a permanent fixture at barbecues and buffets, as well as on Christmas Eve when we celebrate German-style Christmas. His family version is made with mayo, spring onions, chopped boiled egg and peeled, boiled potatoes. Over the years I’ve generally stuck to that recipe, but as you may know by now, I can’t resist experimenting. This is where this recipe comes in!

I really enjoy warm potato salads as you can eat them straight away but also because the flavours are much more pronounced. You can really afford to use strong flavours and the warm potatoes will suck up your dressing like a beautiful, carby sponge.

This salad has sharp, vinegary dressing which balances well with the creamy new potatoes. It is made with mayonnaise, chopped pickles, dill, pickle juice and charred spring onions. The charred spring onion idea comes from Sabrina Ghayour’s fabulous Sirroco cookbook, I’m putting them in everything – try it! Pickle juice is wonderful, the briney vinegar loosens dressings perfectly and adds a deep, savoury flavour that is hard to describe.

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