Potato salad is the perfect side dish at any picnic, bbq or birthday party. It is super quick to make and so versatile. Adjust the #recipe to your taste and I hope you enjoy :)
500g new potatoes
Teaspoon of salt
Squeeze ½ lemon
Two garlic cloves - crushed
Two tablespoons of olive oil
Four tablespoons of natural yoghurt
A handful parsley chopped
Three spring onions finely sliced
1 teaspoon of mustard
Salt and pepper to season
In a large pot, add the sliced potatoes and teaspoon of salt. Cover with enough water and bring to the boil on a high heat for about 6-10 minutes. Reduce to a medium heat until the potatoes are cooked.
Pierce with a knife and if there is little resistance you’re good to go.
When cooked, drain the potatoes and let them cool.
For the sauce you can use a blender but I just made the sauce in a jam jar. If you want the sauce less thick than you are better off using a blender
Add the remaining ingredients (except the parsley and spring onions) into a jam jar and give it a good shake until the olive oil is fully incorporated.
Drizzle over as much of the sauce as you like then and add the parsley and spring onion and enjoy.
Can last up to three days in the fridge.