Prep time: 5 minutes
Cooking time: 20-25 minutes
Total time: 25-30 minutes
In a saucepan, cover the new potatoes with water and bring them to the boil. Turn the potatoes down to a gentle simmer and pop a lid on.
Cook for 20-25 minutes until you can easily insert a sharp knife.
Drain and leave to the side to cool for 5 minutes.
When you are ready, halve any large potatoes with a knife and add the Greek yoghurt, mayonnaise, sumac, lemon juice, spring onion and freshly chopped coriander. Season well with Maldon sea salt and freshly ground black pepper.
Mix well and taste. Adjust the seasoning as necessary and enjoy either warm or cold.
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I’ve used fresh coriander here but any light herb such as basil, chives, mint or tarragon will be delicious. Or add a mix of all of them. By adding different herbs on different occasions, you’ll be creating a new identity for the dish.”