INGREDIENTS
+
COOKED CHARLOTTE POTATOES
300g Charlotte potatoes, washed and scrubbed
20g salt
8 sprigs tarragon or thyme
Few sprigs of mint
4 cloves garlic, cut in half
2 litres cold water
+
MAYONNAISE
(Can be bought if preferred)
2 egg yolks
1 tbsp Dijon mustard
1½ tbsp white wine vinegar
400ml vegetable oil
8 turns milled black pepper
4g salt
2 tsp water
+
ASSEMBLY
Cooked Charlotte potatoes (from above)
200g mayonnaise
1 tbsp baby capers
1 tbsp chopped capers
½ tbsp chopped cornichons
2 tbsp chopped gherkins or cornichons
2 tbsp wholegrain mustard
4 spring onions, sliced
1 tsp chopped parsley
1 tsp chopped chives
6g coarse sea salt
12 turns milled black pepper
Method
+
COOKED CHARLOTTE POTATOES
Place the potatoes, herbs and garlic into a pan with the cold water and salt.
Slowly bring to a simmer and cook for 20–30 minutes, until just tender, depending on size.
When nearly cooked, remove from the heat and leave the potatoes to cool at room temperature in the cooking liquid to absorb more flavour.
Drain well, allow to dry, then cut the potatoes in half and set aside.
+
MAYONNAISE
Place the egg yolks, mustard, vinegar, salt and pepper into a Magimix bowl.
Blend for 2–3 minutes until emulsified.
Slowly pour in the vegetable oil while whisking continuously.
Add a little water if the mayonnaise becomes too thick.
Check seasoning and adjust if necessary.
+
ASSEMBLY
Place the mayonnaise into a large bowl.
Add the capers, cornichons, gherkins, mustard, herbs, spring onions and seasoning.
Gently fold in the cooked potatoes, taking care not to break them.
Check seasoning and adjust before serving.