Warm Potato and Rollmop Salad

Method

• Warm Potato and Rollmop Salad: Step-by-Step Method
• Bring a pot of salted water to a boil
• Add quartered Charlotte potatoes to the boiling water
• Simmer potatoes for 10-12 minutes until just tender
• While potatoes cook, finely chop the small onion
• Slice the small gherkins into thin rounds
• In a small bowl, whisk together red wine vinegar and wholegrain mustard
• Stir fromage frais into the vinegar-mustard to form a creamy dressing
• Taste dressing, add black pepper or extra vinegar if desired
• When potatoes are cooked, drain thoroughly
• While still warm, transfer potatoes to a mixing bowl
• Add chopped onion and sliced gherkins to the bowl with potatoes
• Pour dressing over warm potatoes, onion, and gherkins
• Gently toss to ensure all ingredients are evenly coated
• Slice rollmops into thick bite-size pieces
• Very gently fold rollmop pieces into the salad
• Taste and adjust seasoning if needed
• Spoon salad onto plates while still slightly warm
• For presentation, garnish each serving with extra gherkin and a sprinkle of fresh herbs (optional)
• Serve immediately, ideally with crusty rye bread on the side