Quick Potato Salad

Serves: 4

Either cook the potatoes in a saucepan on the hob, or, for an even quicker recipe, cook the potatoes in your pressure cooker.

Ingredients

• 600 g early potatoes brush well under running water. Halve or cut into thickish slices depending on size.
• 1 bunch radish - trim, wash and cut into thin slices
• 2 sticks celery - trim, wash and cut into thin slices
• 3 gerkins - sliced
• 4 hardboiled eggs - peel and quarter
• 150ml vegetable stock
• 1 red onion - peel and chop finely
• 3 tbsp sunflower oil
• 2 tbsp white wine vinegar
• 1 tbsp mild mustard
• 1 bunch chives - finely cut 
• Freshly ground sea salt and white pepper

Method

• Cook the potatoes until they are just tender, for just 2-3 minutes in a pressure cooker, or boil or steam in a conventional pan for about 15 minutes. 
• Put the stock in a separate pan and simmer with the onion for about 15 minutes.
• Mix the stock and onions with the oil, vinegar and mustard.
• Add the potatoes and mix together. 
• Mix in the radishes, gerkins and celery.
• Garnish with the eggs and sprinkle with chopped chives.
• Season to taste with salt and pepper and rest for a few minutes before serving.