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. 

dairy, eggs