Perhaps the World’s Best Potato Salad
Spring is here and the barbecue season is rapidly approaching. With that in mind, I am taking a chance and presenting what I believe may be the world’s best potato salad.
I have certainly drawn inspiration from others, but the recipe has changed so much over the years that I can confidently call this my version. It is not complicated. What makes the difference is roasting the potatoes from raw, letting the chilli become sweet in the oven, and using a restrained hint of garlic instead of an assault of raw garlic.
This recipe makes a side dish for about eight people.
Why roast the potatoes from raw?
In a traditional potato salad made with boiled potatoes, much of the potato flavour can disappear into the dressing. The porous pieces absorb liquid and quickly begin to taste like the rest of the salad.
Roasting gives the potatoes a thin golden crust. You retain the contrast between the browned surface, the soft potato and the cold, sharp dressing. It simply tastes more of potato.
Ingredients
- 1.5 kg potatoes
- 2–3 tbsp rapeseed oil
- 1 red chilli
- 300 ml sour cream, preferably full-fat
- 165–200 g mayonnaise
- 1 garlic clove
- 1 pot curly parsley, about 25–30 g
- 1–2 tsp lemon juice or apple cider vinegar, if more acidity is needed
- Salt and freshly ground black pepper
Use potatoes that hold their shape reasonably well during roasting. The important thing is to cut them to roughly the same size so they cook evenly.
Method
- Heat the oven. Preheat to 200 °C conventional, or 190 °C fan.
- Prepare the potatoes. Scrub them well. Peel them if the skins are coarse; otherwise leave the skins on. Cut into wedges or rough 3 cm pieces.
- Season. Toss with rapeseed oil, salt and pepper. Spread in one layer over one or two baking trays. If piled together, they will steam rather than roast.
- Roast. Cook for 40–50 minutes until tender inside and well browned outside, turning once or twice.
- Add the chilli. Finely chop it, removing seeds and membranes for a milder salad. Scatter it over the potatoes halfway through cooking so it roasts and sweetens without burning.
- Scent the bowl with garlic. Halve the clove and rub the cut surface thoroughly around the inside of the serving bowl. This gives a garlic aroma without overpowering the potatoes, chilli and herbs.
- Make the dressing. Mix the sour cream and mayonnaise in the bowl. Season with salt, pepper and, if needed, lemon juice or apple cider vinegar. It should be clearly tangy but not sharp.
- Cool the potatoes slightly. Leave them for 15–20 minutes. They can be warm, but not piping hot when mixed with the dressing.
- Combine. Roughly chop the parsley and gently fold the potatoes, chilli and parsley into the dressing. Adjust salt, pepper and acidity once more.
Warm or cold?
I like this potato salad best while the potatoes are still slightly warm and the roasted surface retains a little bite. If serving later, cool it quickly and refrigerate. Take it out 20–30 minutes before serving so it is not fridge-cold.
At a barbecue, keep the bowl shaded and cold. Put out smaller portions and replenish them rather than leaving a large bowl of sour cream and mayonnaise in the summer heat all afternoon.
What does it go with?
This is primarily a barbecue salad, but it also works with roast beef, cured meats, chicken and fried fish. It has enough flavour to stand beside robust barbecue food, while remaining fresh enough not to make the entire plate heavy.
Simple, yes. But when the potatoes actually taste of potato, the chilli is sweet and the garlic remains only a hint in the background, perhaps the title is not quite as exaggerated as it sounds.