3 dressings for potato salad
|750 g||baby potatoes — in the skin|
|salt and freshly ground back pepper|
|15 ml||olive oil|
|30 ml||lemon juice|
|125 ml||sour cream|
|60 ml||dill — coarsely chopped|
|125 ml||LANCEWOOD® Double Cream Plain Yoghurt|
|2.5 ml||smooth apricot jam|
|5 ml||curry powder|
|45 ml||coriander — chopped|
|45 ml||olive oil|
|1||fresh lemon — juice and rind|
|30 ml||fresh chives — chopped|
|30 ml||parmesan — finely grated|
To make the potatoes, place them in a small saucepan with a pinch of salt and a few centimetres of water.
Bring to a boil over medium heat, then reduce the heat and simmer with a lid on for 15-20 minutes or until tender.
Drain potatoes and place in a large mixing bowl.
Pour over the oil and toss the potatoes until they are coated with the oil. Allow to cool and cut in half.
Choose a dressing that pairs well with the rest of your meal. Mix all the ingredients together and season to taste.
Toss the potatoes in the dressing and serve cold or at room temperature.
– Add one 170g tin tuna, drained, or 100g peppered mackerel and avocado slices to the sour cream dressing. This will make a light, tasty meal.
– Add cooked chicken or bacon to the curried yoghurt dressing to turn it into a light meal. The parmesan dressing is also delicious with rocket leaves, marinated sun-dried tomatoes, olives, feta, fresh oreganum and rosemary.
– Use a skewer or sharp knife to pierce a small hole into the potatoes to see if they are cooked. A big hole will cause too much water to be absorbed by the potato and it may burst open.
– Don’t leave cooked potatoes in the water; drain immediately.
– Mix potato salad with the back of a wooden spoon or your hands to prevent the potatoes from breaking up too much.
Republished with permission of Heleen Meyer from the book Make Five. Photography by Neville Lockhart.