Summer potato salad

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Ingredients

Serves 2

 

  • 400g new potatoes
  • 2 tablespoons Greek yoghurt
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon sumac
  • A pinch of Maldon sea salt
  • Freshly ground black pepper
  • Juice of 1/6 lemon
  • 1 spring onion, finely chopped
  • 1 handful light herbs (fresh coriander, chives, tarragon or mint), freshly chopped

Timings

Prep time: 5 minutes
Cooking time: 20-25 minutes
Total time: 25-30 minutes

Summer potato salad

Potato salad has always been a guilty pleasure of mine (and Jase’s!) In Austria, we had it with most meals when we ate out, and it was either laden with mayonnaise or heavily doused in melted butter. Delicious but I found it heavy and cloggy… and I felt guilty for eating a bowlful. On the contrary, I enjoy the lightness of this version which uses Greek yoghurt for the creaminess and a little bit of mayonnaise to create the comforting flavour which I find so nostalgic. The sumac, spring onions and coriander really brings the bowl of spuds to life. How about teaming it with the Bbq Asian tuna steak for an incredibly healthful take on the nation’s favourite of fish and chips! It’s my new favourite combo.

Method

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.”

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