baby potatoes
eggs
mayonnaise
capers, finely chopped
shallots, finely diced
coriander, chopped
paprika
black pepper
flaky salt
baby potatoes | eggs
Halve the baby potatoes, and boil with plenty of salt in the water for 15 minutes or until soft. Boil the eggs for 8 minutes until just hard boiled. When the eggs are done, run them under cold water, peel, and quarter lengthways. Set them aside for later.
capers, finely chopped | shallots, finely chopped | coriander, chopped | mayonnaise | paprika | black pepper | salt
While the potatoes are boiling, chop the capers, shallots, and coriander. In a large mixing bowl, mix together plenty of mayonnaise, capers, shallots, half of the coriander, a few tsp of paprika, plenty of black pepper, and plenty of salt.
When the potatoes are boiled, drain and run them under cold water to cool them slightly. Add them to the mayo mix and fold in gently until fully mixed and covered. Do not add the eggs yet. Try a little bit of the potato mix, and add extra seasoning as needed. Shallots and capers add sharpness and sourness to offset the flat fat mayonnaise taste. The potato salad needs a lot of salt and black pepper to bring the flavours out. Coriander adds brightness and lightness. Paprika adds spice. Fold in any extra additions carefully to not break the potatoes.
After you're happy with the taste, mix in half of the boiled eggs. When fully mixed, add the remaining eggs and coriander on top for a nice presentation.