RECIPE: BBQ ready Potato Salad

 

Potato Salad:

 (Feeds 4-6)

Returning to adding ‘Back Pocket’ recipes, with one that isn’t strictly one you keep in your back pocket…

More like one in the pocket of your “Kiss The Cook” BBQ apron - since I’ve only ever made this to take to BBQs. It goes down so well it’s now by request, plus it’s nice to have something tasty that isn’t meat, meat, and more meat.

Ingredients: 

1x large bag of Salad/Baby/Miniature/Charlotte potatoes (smaller the better basically)

2x scallion shallots (the long ones)

Crispy onions (for garnish - to taste)

2 spring onions (yes, 3 types of onions!)

3 tbsp mayonnaise

2 tbsp dairy free, non-sweet yogurt

Lemon juice (about half a lemon’s worth, I use bottled) 

4 tbsp olive oil

2 tsp mustard (British or Wholegrain is better, American “yellow” if that’s all you’ve got)

2 tbsp white wine vinegar (cider vinegar might work, I haven’t tried it yet)

2 tsp paprika (to taste - if you like it)

Salt and Pepper (to taste)

Equipment:

• 1 LARGE salad bowl

• 2 large mixing bowl

• 1 rubber spatula

• Chefs knife (and board)

Method:

• Wack the spuds in a pan with salted boiling ware simmer for about 10 mins until they’re soft under your fork

• Dice up the shallots as fine as you can (see my onion slicing guide mid page here), put them in a bowl and add the olive oil, vinegar, mustard, and your salt/pepper/paprika

• When the potatoes are cold enough don’t peel them, but then halve or quarter if they’re bigger

•  Add the potatoes to your mustardy oil, and mix until they’re completely covered

• Mix in the second bowl; the mayonnaise, yogurt, and lemon juice (this slightly sours the yogurt). 

• With properly cold potatoes (so they don’t spoil the mayo), mix them through the mayo mix

• Diced the spring onions and stir into the gooey potatoes

• Just before you serve, sprinkle generously with crispy onions, for crunch!