Old Fashioned Potato Salad
A celebration of my favourite recipes for Summer wouldn’t be complete without this old fashioned potato salad. It’s the side dish that I love making and we love eating all Summer long. For barbecues, Sunday lunches, or picnics you can’t go wrong. It’s based on a potato salad I ate as a child, so for authenticity I add some mayonnaise. But, if you wanted to substitute 1/2 an avocado and a squeeze of lemon is delicious, however I would make the dressing just before you eat, so that it stays fresh. The avocado will not keep as well.
For potatoes I personally like salad potatoes which hold their shape, new potatoes or waxy varieties that hold up to the creamy dressing.
n.b. this recipe is suitable for 1 years +
the potatoes and dressing
500-750g small potatoes, for serving 4 people.
2 tablespoons mayo
2 tablespoons natural yogurt
1/2 tablespoon white wine vinegar
1 teaspoon grain mustard
freshly ground black pepper
toppings (use all/ or choose your favourites) -
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
making the salad ~
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.