In June you start to see new and fresh potatoes in the stores, and what is more perfect for the summer barbecue and picnics than a potato salad.
There are so many recipes and types of varieties of this comforting dish. For me, I like the potato salad light and fresh, and with lots of herbs and taste. Because barbecued food can be a little heavy sometimes, I want a salad that adds freshness to the meal even though we are having potatoes.
This salad is quite easy to make and the ingredients you probably have in your kitchen. Many recipes include pickled cucumbers, but I don’t add them in but I always offer them on the side.
To give the salad a lighter feeling I use 1/2 mayonnaise and 1/2 sour cream dressing, which I find to make a great difference. When cooking the potatoes, start cooking in cold salted water, brought to a boil then simmered, don’t add the potatoes to boiling water. This process allows the flavor of the salt to be absorbed into the potatoes and an evenly cooked texture. Be careful not to overcook otherwise they may fall apart completely when mixed. I always check a few times to make sure the potatoes are fork-tender.
- 1 kg Potatoes of your choice, I tend to choose the smaller variety.
- 3 - 5 Spring Onions
- 1 fresh Chili
- Handful fresh and chopped Parsley
- Handful fresh and chopped Chives
- Zest from half a Lemon
- 1/2 cup Sour Creme
- 1/2 cup Mayonnaise
- 1/2 tsp Honey, optional
- Salt & Pepper
- Put the potatoes in cold salted water and boil until tender. Then rinse them with cold water and leave in colander to cool down. Peel them and chop op in smaller pieces.
- Chop op the parsley, chive, chili and spring onion and add to the potatoes. Add the zest of half a lemon and toss everything together.
- In a small bowl mix together sour cream, mayonnaise and honey (if used) and pour over the potatoes and mix everything well together.
- Season with salt and pepper.