photo 9/5/17
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| Doesn't look like much but utterly fabulous. And quick! 'I love potato salad; this was outstanding with great crunchy bits' 'Incredible.' Tasters |
It can sit in the fridge for a day or so, deepening its flavours; doubling or tripling the recipe won't be a problem.
To make it a main course salad, at the last minute, mix in hard boiled egg or cubes of cold meat/fish. Other salad ingredients like finely chopped celery, cooked green beans or asparagus (!) and finely sliced radish add colour and texture.
Cost: £2.25
Feeds: 6-8 as a side
Ingred:
1 kilo/2 pounds small potatoes, halved OR potatoes chopped in 2inch/4cm cubes
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 (they will continue to cook off the heat)
- Drain, run cold water over the potatoes then return to the sieve in the pot with the heat off; cool; peel if you like
- 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
- Optional additions: hard boiled egg, cubes of cold meat/fish, finely chopped celery, cooked green beans or asparagus (!) and finely sliced radish.
'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 Nav Bar:Recipes 11/Salads
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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.
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