The barbeque season is on it’s way and this new potato salad is the perfect side dish.
Method
1. Wash the potatoes (no need to peel them), and if they are large, cut in half. Put them in a pan and cover with cold water. Add salt.
3. Bring potatoes to the boil, then simmer for 10-15 minutes, or until a pointed knife slides easily into the middle of a potato.
4. Drain right away through a colander and allow them to cool slightly.
5. Put the mayonnaise and yogurt into a large salad bowl and combine, adding pepper and a little salt.
6. Wash and trim the onions, but don’t remove the green part. Wash the chives. Chop finely and add to the mayonnaise mixture. If you like, finely chop a couple of gherkins and add them too.
7. When the potatoes are cool enough to handle, slice them and put into the bowl. Carefully stir so that they are covered with the dressing. If the dressing is a bit too thick, loosen with a few drops of vinegar (from the gherkin jar if possible).
8. Taste and check the seasoning is correct, add more if needed.
Ingredients
- 500 grams New potatoes
- 3 Spring onions
- 2 tablespoon(s) Mayonnaise
- 2 tablespoon(s) Plain yogurt (low-fat if possible)
- 2 Gerkins (optional)
- Small bunch of chives
- Salt and pepper
Top Tips
· If you are unsure what variety to buy, choose waxy rather than floury potatoes.
· Mixing the potatoes with the dressing while they are still warm allows them to soak up the flavour.
· Serve the salad warm or cold, garnished with chopped parsley or chives.
· Great to accompany summer salads, on buffet tables and in lunch boxes.
· Store in a covered container in the fridge – it will keep for a few days.
· Not suitable for freezing.
