A Very Good Potato Salad

Recipe by Cristina Megias
foragers vinaigrette
mushroom garum
summer pickles
A Very Good Potato Salad
Serves 4

Cool, tangy, and totally irresistible - this potato salad is packed with tender potatoes and zesty summer pickles that add the perfect crunch and bite. It’s the ultimate side dish for sunny days, bringing fresh, bold flavors to every bite.

This item is no longer available.
Forager's Vinaigrette
Forager's Vinaigrette
Mushroom Garum
Mushroom Garum
This item is no longer available.
Summer Pickles
Summer Pickles
Ingredients

For the potatoes: 

500g large or new potatoes 
1 red onion, chopped  
1 tablespoon of Summer Pickles, chopped (make sure some of the pickling liquid makes it into the mix) 
4 oil-packed whole anchovies, chopped 
Parsley or chives, chopped

For the dressing: 

2 tablespoons Mushroom Garum (or stock concentrate)  
2 tablespoons olive oil  
2 spoonfuls Forager’s Vinaigrette 

Method

Cook the potatoes: 

  • If using large potatoes, peel the potatoes.  
  • Boil until soft and tender; a fork should easily pierce through the potato when you check. 
  • Remove the potatoes from the water and allow to cool at room temperature.   

 

Prepare the dressing:  

  • Add the onion, Summer Pickles, anchovies, and herbs to a bowl, followed by the Mushroom Garum, olive oil, and Forager’s Vinaigrette. Whisk until well incorporated. 

 

Finish the dish: 

  • Slice or chop potatoes to your desired style, add to the bowl, and mix. 
  • Potato salads always taste better after sitting a bit in the fridge before serving. 

In the making

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