Serves 10

  • 1.5kg (3lb 5oz) Roosevelt or Charlotte potatoes
  • 6 tbsp good mayonnaise
  • 1 bunch spring onions, finely chopped
  • 2 red onions, finely chopped
  • 2 tbsp wholegrain mustard
  • Juice and zest of 1 lemon
  • Salt and pepper
  • 4 eggs, hardboiled, then cooled and broken up
  • Handful flat-leaf parsley and some chives for garnishing


have always had a bit of a thing about potato salad – it has to be

strongly flavoured and gutsy, and when it’s good it’s the most moreish

thing out there.

This one falls into that category, I promise.


the spuds until they are just done, then let them cool and slice them

in half, lengthwise.

Mix all the bits together and leave for an hour in

the fridge to get the flavours bouncing around. Just overcome the urge

to eat it all before the picnic.

That’s about it, aside of course

from the aioli, good bread, some pickled onions, lots of cold

Gew├╝rtztraminer (a perfect picnic white) and excellent company. Oh, and

a bit of sunshine would help a lot…