By Lucy Madden
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.