Kids will love to help make it and you'll get more time in the sun.
Leave it in the fridge all day, deepening its flavours; double or triple the recipe to prep ahead.
The salad is lovely and moist but firm, and has loads of more-ish crunchy bits.
To make it a main course salad, add hard boiled egg or cold meats and other salad ingredients such as finely chopped celery, cooked green beans or asparagus (!) and finely sliced radish.
Cost: £1.70
Feeds: 6 as a side
Ingred:
1 kilo/2pounds small potatoes, halved
4-5 trimmed spring onions, white & green bits, thinly sliced
at least 1 cup yoghurt-mayonnaise
pepper & salt
Method:
- Cook potatoes 10 mins in boiling salted water or until a knife inserted into the centre meets little resistance
- Drain, run cold water over the potatoes then return to the sieve in the pot with the heat off; cool; peel if preferred
- Put into a large bowl and, using a potato basher or fork, squash some of the potatoes - it doesn't matter if some of the potatoes stay whole
- Mix in spring onions
- Stir in yoghurt-mayo, mixing well
- Refrigerate until needed
Comments:
'I love potato salad and this was outstanding - firm and moist with great crunchy bits in it.' Political Agent
'The salad was incredible!' Mature housewife
More salads on NavBar: RecipesII
Please leave a Comment in the box below
This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
No comments:
Post a Comment