This seriously good salad is full of bright, fresh flavours, with crunchy seeds providing plenty of texture.
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Bring a large pan of salted water to the boil. While you wait, halve any larger potatoes so they’re all the same size. Tip in the potatoes and cook for 15-20 minutes or until tender throughout. Meanwhile, finely slice the salad onions, finely chop the tarragon (or parsley) and roughly chop the chicory, removing the core. Put them all in a large mixing bowl.
Drain the potatoes, leave to steam-dry for 1 minute, then tip into the bowl and give a quick stir to combine. Add the olive oil, mayonnaise and caraway seeds and season to taste. Give everything a good toss and stir to coat completely. Add most of the super seeds (reserving a small handful to garnish) and toss again.
Serve the salad in one big bowl or platter, or divide between plates. Scatter over the remaining super seeds.
It’s important to dress the potatoes while they’re still hot. The temperature will take the edge off the salad onions and allow the dressing to be absorbed slightly into the still-steaming spuds.