We're enjoying the great indoors during lockdown by spreading the picnic rug on the living room floor. This potato salad, a wedge of cheese, a baguette, some relish, olives and a glass of wine almost feels like a special occasion.

Our Zucchini Pickles will bring major zing to potato salad and we have made a classic creamy dressing that is much delicious by adding Cornersmith Lemon Worcestershire Sauce and some of the brine from the pickle jar. If you want, throw in some crispy bacon or some boiled eggs, do whatever makes you happy. Now's the time to let comfort food do its thing!

Serves 4


600 grams potatoes, cut into quarters

1 red apple, finely sliced or cut into matchsticks

1/2 cup peas, fresh or frozen

1/3 cup Cornersmith Zucchini Pickles, strained

half a bunch of dill fronds, chopped parsley or tarragon

optional other ingredients: 1-2 sliced shallots, 4 thinly sliced radishes, crispy bacon pieces, 2 chopped boiled eggs, 



1/2 cup sour cream or mayonnaise

2 tablespoons neutral flavoured oil such as sunflower oil

1-2 tablespoon Lemon Worcestershire Sauce

1 teaspoon of dijon mustard

pinch of salt and pepper





Wash potatoes, don’t peel them. Put them in a pot with salted cold water to cover. Cover with a lid, bring to the boil and simmer for 25-30 minutes until tender. If you are using frozen peas, throw them into the pot at the last few minutes of cooking. 

Drain well. Let them cool down a little, then cut potato into pieces. While everything is still warm, pour over about 150mls of pickling brine and a good pinch of salt and let it all absorb into the warm potatoes. 

Meanwhile, make your dressing. In a small bowl mix sour cream or mayonaise, oil, dijon and Worcestershire Sauce together. Taste and add salt and pepper. If the dressing is still too thick, thin with a little water or more pickle brine.

Put your potatoes and peas in a bowl and drizzle over dressing. With a large wooden spoon gently mix to coat all the potatoes. Then add in the finely sliced apple, the strained chopped pickles, and chopped herbs and gently mix again.

Put in a fancy bowl and lie down on the picnic rug.