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Barbecue season is coming (hopefully!) and potato salad is the perfect accompaniment. The dressing will make far more than you need but you can keep it in the fridge for a couple of weeks and dress all your salads with it, so worth making.

Potato Salad – serves 4

  • 900g small new potatoes
  • 2 tbsp French dressing (see below)
  • 6 tbsp mayonnaise
  • 2 tbsp natural yoghurt
  • a large bunch of mint, chopped

FOR THE FRENCH DRESSING:

  • 100ml red or white wine vinegar
  • 100ml extra virgin olive oil
  • 200ml sunflower oil
  • ½ a clove of garlic, finely chopped
  • 1 ½ tbsp wholegrain mustard
  • 1 tbsp honey

To make the French dressing, put all the ingredients into a food processor, season with salt and pepper, and whizz to combine (or you can do like us and shove it all in a jar and give it a good shake!).

Put the potatoes into a pan of salty water and bring to the boil. Simmer for about 15 minutes or until completely tender, then drain and put into a bowl. Mix in 2 tbsp of French dressing and leave to cool.

Mix the mayonnaise, yoghurt and mint together and toss with the potatoes. Season with salt and pepper to serve.

(Original recipe from Avoca Salads, edited by Hugo Arnold, Avoca Ltd, 2007.)

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Potato salad

Nothing beats minty new potatoes. We like to make this in May when the Jersey Royals arrive and the promise of summer is just around the corner but of course it’s good all summer long.

Potato & mint salad – serves 4

  • 900g small new potatoes
  • 2 tbsp French dressing (see recipe below)
  • 6 tablespoons mayonnaise
  • 2 tbsp plain yoghurt
  • a large bunch of mint, chopped

Put the potatoes in a pan of salted water and bring to the boil. Simmer for about 15 minutes or until tender, then drain and put into a bowl with the French dressing and leave to cool.

Mix the mayonnaise, yoghurt and mint together and toss with the potatoes. Season really well with salt and pepper.

French Dressing: Blend 200ml red/white wine vinegar, 200ml extra virgin olive oil, 400ml sunflower oil, 1 garlic clove, peeled and finely chopped, 3 tbsp wholegrain mustard, and 1-2 tbsp honey and season with salt and pepper. This makes 800ml of dressing and will keep in the fridge for a few weeks.

(Original recipe from Avoca Salads by Hugo Arnold, Avoca Ltd., 2007.)

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