It's officially time for new potatoes, although my own garden will take a bit longer still to grow them. I usually cook few extra so I can have them later cold with butter and salt, as a salad, or in a salad with maybe green salad leaves, boiled eggs, some tuna, basil and olives. But here's two versions of a potato salad.
cold, cooked new potatoes
for the sauce:
natural yogurt
soft leaved herbs, such as flat leaved parsley, lemon balm, mint, basil
chives or spring onions
salt and pepper to taste
Mix the sauce ingredients and leave to set in fridge for half an hour or so. Spread on cold potatoes. Lovely on its own, or as a side dish for fish or meat.
cold, cooked new potatoes
apples
mayonnaise
shredded ginger
chili
spring onions
salt and pepper to taste
Chop potatoes and apples to same bite size. Mix with other ingredients and leave to set in the fridge for about half an hour or so. Again lovely on its own or with something barbecued.
looks delicious :)
VastaaPoistaI love potato salad and your version looks so good...you didn't mention what type of potatoes you used but my favorite is the tiny golden ones which are buttery and rich when roasted.
VastaaPoistaI'm having some barbecue soon and will definitely whip up this divine side dish :-)
Hi, thanks! I think in Finland we have two different varieties as the most common used as a new potato, but they are Finnish varieties. Tiny golden ones sound good, and of course the trick here is not to over boil them, but to keep them more al dente, so that they are still firm and not mushy. Bon appetit for your barbeque!
VastaaPoista