Feeds:
Posts
Comments

Posts Tagged ‘Potato Salad’

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.)

Read Full Post »

Potato salad is one of those recipes that needs a friend. We’ve paired this really well: some barbequed sausages and a bean salad with some hazelnuts – it worked superbly. This is a light version – not too heavy on the mayo.

Potato salad with yogurt dijon dressing  – serves 8

  • 1 kg small new potatoes
  • 2 tbsp natural yogurt
  • 1 tbsp mayo
  • 1 tbsp Dijon mustard
  • some finely chopped parsley

Cook the potatoes in boiling water until cooked but still firm and not falling apart – around 10 minutes. Drain and leave to cool.

Mix together the yogurt, mayo, mustard and parsley (reserving a little parsley to serve).

Toss the cooled potatoes with the yogurt mixture and some seasoning, sprinkle over the rest of the parsley.

(Original recipe from BBC Good Food)

Read Full Post »