Maggie Beer

Potato Salad

A recipe from Maggie's social media series 'Cooking With Maggie'.

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Step 1: Wash and steam three large potatoes with the skin on.

Step 2: When cooled enough to handle, chop into bite-sized pieces.

Step 3: In a large bowl, add Dijon mustard, red wine vinegar, and extra virgin olive oil and mix to a slurry.

Step 4: Add the warm, chopped potatoes and toss through to coat the potato pieces.

Step 5: Add to the bowl, crème fraiche, a pinch of salt flakes, cornichons, and chopped chives and mix together.

Step 6: Serve onto a plate and garnish with chives.

Tip: Turn it into an easy meal by adding boiled eggs, capers and belly bacon.


  1. 3 waxy potatoes large
  2. 1 tbsp dijon mustard
  3. 4 tbsp creme fraiche
  4. A Pinch salt flakes
  5. 3 tbsp cornichons
  6. 1 Bunch chives

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