No-mix potato salad

Ingredients

• 1½ kg new potatoes
• 1 tbsp salt
• 100 g piece speck, cut into lardons (or streaky bacon)
• 4 spring onions, thinly sliced
• 60 ml (¼ cup) olive oil
• ½ red onion, thinly sliced
• 3 dill pickles, halved lengthways and thinly sliced
• 2 tbsp baby capers, drained
• ¼ cup finely shredded dill (small bunch)
• 2 tbsp finely shredded parsley

Mustard cream

• 185 g (¾ cup) sour cream
• 185 g (¾ cup) mayonnaise
• 2 tbsp Dijon mustard
• ¼ tsp apple cider vinegar
• salt and black pepper, to season

Instructions

1. Place the potatoes and salt in a large saucepan and cover with cold water. Bring to a simmer and cook for 10 minutes or until a small sharp knife inserted into a potato goes in and comes out easily. Drain and allow to cool slightly. Cut into quarters.
2. Meanwhile, for the mustard cream, place all the ingredients in a bowl, season well with plenty of salt and black pepper and stir to combine well.
3. Heat half the oil in small frying pan and fry the speck until crisp. Add the spring onions and cook for 1 minute or until softened. Stir in the remaining olive oil, then remove from the heat.
4. Spread the mustard cream over the base of a serving plate. Add half the potatoes, then scatter with the red onion, sliced dill pickles and capers. Add the remaining potatoes, then pour over the speck and spring onion mix. Scatter with the dill and parsley and season to taste.  

Photography by Kitti Gould.

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