Old Fashioned Potato Salad
A celebration of my favourite recipes for Spring wouldn’t be complete without a recipe for seasonal new potatoes. Potatoes are perhaps one of my essential ingredients, that I coudn’t cook without. This old fashioned potato salad is a side dish that I love making for my family and by the Spring I am ready to start making it again, although this continues all Summer long as it works so well for barbecues, Sunday lunches, or picnics.
This recipe is based on a potato salad I ate as a child, so for authenticity I add some mayonnaise. I have lightened the recipe by adding natural yogurt, I also like the tartness the yogurt brings, I think it works so well here. For potatoes I personally like salad potatoes which hold their shape, new potatoes or waxy varieties that hold up to the creamy dressing.
ingredients
500-750g small potatoes, for serving 4 people.
2 tablespoons mayonnaise
2 tablespoons natural yogurt
1/2 tablespoon white wine vinegar
1 teaspoon grain mustard
freshly ground black pepperll the extras
all the extras
You can omit, or add these as you wish
1 hard boiled egg, finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 tablespoon chopped chives
3 spring onions, trimmed and chopped
2 stalks celery, trim and finely diced
2 tablespoons mini gherkins or pickles, diced
method
Boil under just tender your potatoes: 500-750g small potatoes, for serving 4 hungry people.
Whilst cooking combine the ingredients for the basic dressing in a jug, if you prefer a looser consistency you can add 1/2 tablespoon of water and whisk.
Drain the potatoes and when they are warm, you can cut in half, or wedges, or slice. Arrange n a big platter, or bowl then pour over the creamy dressing; it is best to do this whilst the potatoes are still warm (not hot). Scatter with your toppings of choice.