There’s no substitute for mum’s cooking. That’s a definite universal law, up there with Gravity or Entropy. Rebecca’s started experimenting with the family recipe and it’s a hit!
Some people think these things should be kept secret. I don’t really see why: if others can enjoy the recipe, then the world’s a better place.
This recipe serves 8 very generously or fewer if you want to have it around for a while for grazing:
- 3kgs yellow fleshed potatoes. Charlotte potatoes are good.
- 1 jar pickled gherkins. This brand is particularly good.
- 1 small jar of mayonnaise.
- 1 Large red onion
- English mustard
- Boil the potatoes until soft, but still a little firm so that they can be chopped and not go mushy. Set them out to cool down.
- Drain the gherkins and chop them into small chunks – reserve the liquid for later.
- Chop the onion finely
- Empty the mayonnaise into a large bowl. Stir a little mustard into mayo. Add a little black pepper. Stir in the pickle juice to thin out the mayo a little. Don’t make the mixture too thin – just use common sense.
- Cut the potatoes into small square pieces. There should be no need to peel them. Gently stir them into the mayo mixture.
- Decorate with parsley, slices of boiled egg or whatever. Leave it to rest. Like a fine ragu, it gets better with age!
Enjoy! Let me know if you like the recipe!