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.


  • 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


  • 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.