This deliciously satisfying salad was the brainchild of our friend Sophie Pryn when she whipped up a deliciously fresh accompaniment to our Wild West Wings here. It’s great the next day too, so pack any leftovers into a lunchbox. You can replace the potatoes with sweet potatoes, just cook them for a bit less time.
SERVES 6–8
900g new potatoes
2 celery sticks
1 red pepper
8 spring onions
8 small pickled gherkins
4 tbsp capers
1 lemon
10g fresh dill
10g fresh parsley
10g fresh mint
10g fresh coriander
125g egg-free mayonnaise
¾ tsp salt, plus extra
Large saucepan
Put the potatoes in the pan, fill it with water and sprinkle in a generous pinch of salt | Turn on the heat to high, bring to the boil and cook for 15–20 minutes, until tender
Prep the rest of the veg | Thinly slice the celery | Cut the pepper in half, cut out the stem and seeds and dice the flesh | Trim and thinly slice the spring onions | Slice the gherkins | Finely chop the capers | Zest the lemon | Put all the prepared vegetables in a large mixing bowl with the lemon zest | Cut the lemon in half and squeeze the juice into the bowl, catching any pips in your other hand
Separate the herb leaves from any tough stems and finely chop | Add three quarters of the chopped herbs to the bowl, reserving the rest | Add the egg-free mayo and ¾ teaspoon salt to the bowl and fold everything together
Once the potatoes are cooked, drain them in a colander and run them under cold water until cool enough to handle | Cut into quarters
Add the potatoes to the mixing bowl and fold everything together | Sprinkle over the reserved herbs and serve