Who doesn’t love a potato salad in the spring & summer months to go alongside your barbeque favourites.
My recipe is fresh, creamy and has a lighter twist on the classic, made with natural yoghurt, a touch of mayo and a zing of Dijon mustard. Tossed with fragrant fresh herbs, it makes the perfect side dish for spring and summer.
Ingredients:
- 1kg small new potatoes
- 1 garlic clove, crushed
- 200ml natural yoghurt
- 1 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp extra virgin olive oil
- Large handful of mint leaves, roughly torn
- Small bunch of chives, finely chopped
- Salt and pepper to taste
- Spring onion to garnish
- Half lemon zest (optional)
Method:
- Boil whole new potatoes in salted water for around 15 minutes, until just slightly tender. Drain and let cool slightly. Cut into bite-size chunks.
- In a bowl, mix the yoghurt, mayo, Dijon mustard, olive oil, garlic and a generous pinch of salt and pepper. Stir until smooth.
- Add your warm potatoes to half the dress and toss gently. Continue to add more dressing as needed (you may not need the full amount depending on your desired consistency). Stir in the mint and chives.
- Serve slightly warm or chilled. Top with spring onion to garnish, a crack of black pepper and lemon zest if using.
Top Tip:
For the best flavour, toss the potatoes with the dressing whilst they’re still warm and leave to sit for around 20 minutes to soak up the creamy, herby goodness
