Imen McDonnell’s Potato Salad With Kefir Cream And Trout Caviar

Serves 4-6

Ingredients

700g red new potatoes (about 12 small potatoes)
80g mayonnaise
3 tbsp whole milk kefir
2 tbsp organic cream, whipped
1 tbsp stone ground mustard
1 tsp ground black pepper
1 tsp salt
60g fresh chives, chopped fine
1 stalk celery, chopped fine
Goatsbridge Trout Caviar, to garnish

TO MAKE

1 Add the potatoes to a large pot and cover them with cold water. Place over a high heat. Salt the water generously and bring it up to a boil. Reduce the heat slightly and leave the potatoes to cook, uncovered, for about 15 minutes or until the potatoes are tender and cooked through but still holding their shape.

2 Drain off the water and let the potatoes cool.

3 Meanwhile, whisk together the mayonnaise, kefir, cream, mustard, black pepper, and salt in a small bowl and set aside.

4 When the potatoes are cool enough to touch but still warm, slice them into 2.5cm chunks and transfer to a large mixing bowl.

5 Pour the dressing over the warm potatoes and stir to coat.

6 Mix in the celery and chives and cover and refrigerate for at least one hour or overnight.

7 Before serving, season with additional salt and pepper to taste. Add more kefir if necessary or if you like a creamier texture.

8 Garnish with coral globes of Goatsbridge Trout Caviar.

Recipes and food styling by Imen McDonnell
Photography by Nathalie Marquez Courtney
Home economist Agnes Bouchier-Hayes