Potato Salad
What would a picnic be without some delicious Potato Salad? This classic side dish has been gracing our salads for centuries, and is only spoiled by the horrendous commercial versions found in our supermarket’s chilled sections.
Here’s a classic recipe for a ‘proper’ potato salad, firstly choose the right potato, Jersey Royal is my #1 choice, closely followed by Charlotte. But whichever you choose, they need to be ‘new’ potatoes.
Wash and boil the potatoes, in salted water, and in their skins until tender, about 15/20 minutes. Drain and leave to go cold, if you want to speed this part up you can cut the potatoes into bite size cubes while they are still hot. Once the potatoes are cold, if you haven’t done so already, cut into bite size cubes and place in a bowl. Now take a good handful of chives and chop into small pieces and add to the cold potato.
Next, mix together equal parts of natural yogurt and mayonnaise, amounts will vary depending on how many potatoes you have used, but you need enough to generously cover the potatoes. Pour over the potatoes and chives and mix, gently, you are not making mash, you don’t want the potatoes to break up.
Chill for a little while in the fridge before eating. Mine don’t usually last longer than a day, but this is fine kept in the fridge for a couple of days.
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