Potato Salad with Cockles and Mustard

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Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

I rarely make salads with mayonnaise. Dressings of olive oil, flavoured vinegars or lemon juice seem to have an affinity with potatoes in particular. In this instance, however, the mustardy emollient taste seems to create a good background for potatoes and cockles.

Cleaning the shellfish is done in much the same way as with mussels. The shells are soaked in several changes of cold water and then steamed over a high heat.


  • 1 lb (450 g) very small new potatoes, scrubbed
  • 6 fl oz (175 ml) fromage frais
  • 3 tablespoons mayonnaise
  • 2 tablespoons Dijon mustard
  • Sea salt and freshly ground black pepper
  • ΒΌ pint (150 ml) cockles, cooked and removed from their shells
  • A few fennel leaves, chopped


Put the potatoes on to steam or boil. Meanwhile, make the dressing by mixing the fromage frais with the mayonnaise, the mustard and the seasoning. Put the drained potatoes into a bowl with the cockles and toss them in the dressing. Decorate with the fennel leaves.

β€˜If there had been a slice of Double Gloucester in the larder of Tullyra, I should not have minded the absence of the salmon. But to be told I must dine off two eggs and a potato, so that his conscience should not be troubled during the night, worried me, and I am afraid I cast many an angry look across the table.’

George Moore writing about a visit to Tullyra Castle.

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