Servings
4
Prep time:
30 minutes
Time to cook
20 minutes
Good For
Lunch
Spring potato salad
800 g new potatoes, cooked
10 radises. sliced or cut into small pieces
5 cm deseeded cucumber in small pieces
good handful of chives, cut
Optional small sping onion in slices
handful of cut dill.
Optional a few chipotle chili flakes
Ingredients
Marinade:
1/2 tsp cumin
1/2 tsp coriander
1 tbsp mayonnaise
3-4 tbsp Greek Youghurt
2 tbsp Cream fraise- lactose free fresh kaas
1 tbsp freshly sqeezed lemon juice
Instructions
Step 1
Cook the potatoes the day before- keep cool and pad dry when starting the potato salad
Step 2
Mix the ingredients for the marinade in the bottom of your serving dish- salt and pepper to taste
Step 3
Add sliced potatoes, radishes, dill, chives and spring onions (if using) to the marinade. Coat well and make sure your potatoes are not being mashed.
Step 4
Decorate with the cucumber slices, additional dill and radishes. Leave cold to pick up taste for 20 minutes and serve.
Tips
I leave the cucumber pieces to be decoration, mostly because I really do not like the potato salad to become watery. This is also the reason that the yogurt and lemon juice can be measured; however, do use the opportunity to create a thick marinade that coats the potatoes and prevents them from swimming in ‘sauce’.
You can add loads of other herbs like flat-leafed parsley, oregano or mint. Just keep the combination simple. If your family do not like dill, for example, try parsley
You can also add a clove of garlic to the marinade or even 1/2 teaspoon of mustard for more flavor- then leave out the chili flakes though. You really wnat a simple marinade to highlight the new potatoes and radishes.
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