Classic potato salad

I don't normally make mayonnaise-based potato salads, but I made an exception for this wonderful variation. The richness of the mayonnaise is cut by creme fraiche, and the combination of coriander, lemon, and cider vinegar give it a delicious piquant flavour. With the generous addition of hard-boiled eggs, the salad represents the best of two picnic favourites. I'm a big fan of cookbook author Susie Middleton, who has never steered me wrong with a recipe, and this classic potato salad is yet another winner.

Make this for the next picnic or potluck dinner you're invited to - and hope it isn't all gone before you fill your plate!

Classic Potato Salad

(from Fresh from the Farm by Susie Middleton)

2 pounds Yukon Gold potatoes, peeled and cut into 3/4” pieces

kosher salt

1/2 cup mayonnaise

1/2 cup crème fraiche or sour cream

1 Tbsp plus 1 tsp cider vinegar

1 Tbsp fresh lemon juice

1 tsp freshly grated lemon zest

3/4 tsp ground coriander

Freshly ground black pepper

3 hard-cooked eggs, peeled and sliced

2 long ribs celery, halved lengthwise and thinly sliced (3/4 cup)

1/2 cup diced onion

2 Tbsp chopped fresh flat-leaf parsley

2 Tbsp sliced fresh chives

Put the potatoes and 2 tsp salt in a large saucepan and cover with plenty of water. Bring to a boil, reduce to a simmer, and cook until just tender, 10 to 12 minutes. Drain carefully in a colander, rinse briefly with cool water, and spread on a clean dishtowel to cool to room temperature.

In a large mixing bowl, whisk together the mayonnaise, crème fraiche, cider vinegar, lemon juice, lemon zest, ground coriander, a pinch of salt, and several grinds of black pepper. Add the cooled potatoes, eggs, celery, onions, most of the parsley, and most of the chives. Sprinkle 1/2 tsp salt over all. Gently mix everything together until well combined, breaking the eggs apart as you mix. Transfer to a serving bowl and garnish with remaining parsley and chives. Serve right away or refrigerate for up to 24 hours.