Best Potato Salad

The Best Potato Salad contains lots of salad vegetables to make a complete accompaniment for barbecued or grilled food.

Best Potato Salad

Potato Salad with extras

I like potato salad, but sometimes it can be a bit too potato-y. This version - my Best Potato Salad - has chopped peppers and cucumber to lighten the starchy load, and a creamy mint dressing. It goes very well with all grilled meats, such as Gyros Chicken or Baked Lemon Salmon. A few tomatoes and you're good to go.

This is a good dish to make on holiday. You can cook the potatoes the day before and make up the salad when you want it. The ingredients are easily available, but if you can't get crème fraîche, you could use soured cream or yogurt (especially Greek yogurt). If you're making it at home, you can make the mayonnaise or buy your favourite brand.

Sometimes when there are only two of us, I make a batch this size to eat for 3-4 days. So easy, and I don't want to be left with half a bag of potatoes.

Not much more to say really, except minimise the cooking and enjoy the sunshine!

HELPFUL TOOLS

• 5 bladed herb cutting scissors - Useful for cutting the mint and chives. Most importantly, they don't cut your fingers

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Recipe

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Best Potato Salad

Best Potato Salad is all you need with BBQ or grilled meat or fish.

Prep Time20 minutes mins

Cook Time20 minutes mins

Cooling Time1 hour hr

Total Time1 hour hr 40 minutes mins

Course: Accompaniment

Cuisine: British

Servings: 8 servings

Author: Susie@Everyday Cooks

Ingredients

• 750 g salad potatoes
• 10 cm chunk cucumber
• 1 medium yellow pepper
• 6 spring onions
• 125 ml mayonnaise
• 125 ml crème fraîche
• Handful of chives
• Handful of mint
• Salt and pepper

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Instructions

Preparation:

• Steam the potatoes for 20 minutes or until tender, but not overcooked
  750 g salad potatoes
• Leave to cool in a colander for at least 1 hour

For the Best Potato Salad:

• Cut the potatoes into 2-3cm pieces. No need to skin them unless you want to
  750 g salad potatoes
• Wash the pepper and cut out the core and pith. Chop the flesh

  Pieces will be ½ - 1 cm
  1 medium yellow pepper
• Remove the seeds from the cucumber and cut into similar size chunks
  10 cm chunk cucumber
• Peel the spring onions and slice thinly
  6 spring onions
• Mix the crème fraîche and mayonnaise thoroughly. Add all the vegetables and stir to combine
  125 ml mayonnaise, 125 ml crème fraîche
• Chop the chives and mint and mix into the potato salad. Season with salt and pepper to taste
  Handful of chives, Handful of mint, Salt and pepper