While we’re not sticklers for the ultra traditional Christmas spread, there’s always a roast, some seafood and James’ All Out Potato Salad. It’s the perfect carb; salty, zingy and decadent.
Serves 12
Ingredients:
4.4 pounds waxy potatoes
2 tbsp Dijon mustard
4 tbsp red wine vinegar
8 tbsp vegetable oil
4 tbsp extra virgin olive oil
1 tsp salt
1 tsp coarse pepper
3.5 ounces good mayonnaise
4 tbsp Dijon smooth mustard
5 spring onions, thinly sliced
2 celery sticks – finely chopped
8 tbsp capers, chopped
12 anchovies, finely chopped
1 cup of chives, finely chopped
2 cups parsley, roughly chopped
1 cup of mint, finely chopped
Zest of half a lemon
Method:
Boil the potatoes in well salted water for about 15 minutes or until tender. Strain the potatoes and cut into generous chunks. While the potatoes cool a little whisk together the mustard and vinegar with the salt and pepper, then whisk in the oils. Toss the potatoes with the dressing, then leave to cool.
Stir the remaining ingredients into the mayonnaise, keeping back a pinch of each of the herbs for garnish, then, when the potatoes are cool, drain off any remaining vinaigrette and toss them into the mayonnaise.
Garnish with herbs and serve in our Flared Bowl Extra Large.
