I love potato salads because they are nutritious and act as a canvas on which you can mingle great things, they can therefore be used to showcase a variety of flavour combinations. There is however a step I follow every time, right after a boil the potatoes which I find greatly improves their taste.
Potatoes, peeled and cut in 2 cm thickness
in a pot with cold water. Bring to the boil and cook for 10 - 15 minutes, checking that the tip of a knife will easily pierce the center before you drain them. Immediately, while still hot in the colander, pour olive oil and sprinkle salt over them, stirring well to make sure they are evenly coated. Be generous with the quantities, this is the proper point to season them.
While the potatoes are cooling down, prepare the sauce (which should be thick and rustic) by whisking together in a bowl:
Mayonnaise, 1 volume
Wholegrain mustard, 1 volume
White Balsamic Vinegar, 1/3 volume - you can of course use any other vinegar, I just love white balsamic
Salt, to taste
Smoked trout fillet, very thinly cut, 1 volume
If desired loosen the consistency with some more vinegar. Transfer the potatoes, when they reach room T, to a bowl cover them with the sauce and add generous quantities of:
Chives, thinly cut
Peas - when I get my hands on top quality peas I prefer to eat them raw. They offer a crunch, an ever so subtle spice, and a garden-y aroma I am not prepared to give up by blanching them!
Serve on a platter and garnish with:
Extra Virgin Olive Oil
Sea Salt flakes
Black Pepper, freshly ground