Potato Salad with Thyme, Watercress and Lovage is a traditional British recipe for a classic potato salad in a home-made mayonnaise dressing with anchovies, dill, lovage, broad-leaf thyme and watercress. The full recipe is presented here and I hope you enjoy this classic British version of: Potato Salad with Thyme, Watercress and Lovage.
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I've recently fallen in love with Guyanese broad-leaf thyme, an excellent culinary herb that's just as at home on barbecued meat, but which being softer than common thyme works just as well in salads like the potato salad.
Ingredients:
2 egg yolks
2 tbsp Dijon mustard
juice of 1 lemon
1 tsp white wine vinegar
100ml extra-virgin olive oil
100ml sunflower oil
7-8 cornichons, finely chopped
pinch freshly ground black pepper
2 tbsp capers, drained
1 large garlic clove, chopped
3 anchovies in oil, drained and chopped
small handful fresh dill leaves, chopped
small handful fresh lovage leaves, chopped
2 tbsp broad-leaf thyme, coarsely chopped
small handful of fresh watercress, coarsely chopped
½ small red onion, chopped
500g new potatoes (or waxy baby potatoes), boiled until tender and cut into small chunks
Method:
Begin with the mayonnaise: Combine the egg yolks, mustard, lemon juice and white wine vinegar into a blender and blend to combine.
Mix the oils in a jug and carefully add to the blender in a thin trickle, blending continuously until the mixture has emulsified into mayonnaise.
Pour the mixture out into a bowl and add the chopped cornichons, black pepper, capers, garlic, anchovy fillets, dill, lovage, broad-leaf thyme, watercress, onion and potatoes.
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