This dish is so moorish that the first time we made it and tried it, we ate almost half before any guests arrived so had to make more! It’s ludicrously simple but is creamy and rich – served warm, it is the the perfect compliment to any fish, salad or BBQ.
Try a spoon of this on a mackerel salad or with any BBQ meats to give a rich, creamy flavour to a crisp salad. You could make this with leftover boiled potatoes, but I urge you to try it warm – just make sure you have more potatoes in case you eat it all before your guests arrive!
- whole, small potatoes – baby or new – as many as you think you need
- 1 tbsp good mayonnaise (we’ll make our own in another post!)
- 1 tsp dijon mustard
- 1 tbsp chopped chives
- squeeze of lemon juice
- pinch of smoked or sweet paprika
- leaving the potatoes whole, cook in salted boiling water until done – probably around 12-14 mins depending on their size
- drain & leave for 5 mins to steam dry & cool a little
- in a separate bowl, add the remaining ingredients & stir well
- cut the potatoes into bite size chunks, add to the bowl & gently fold in