A potato salad with a creamy dressing is always a winner, and the version here, with cucumber, spring onions and fresh herbs, is sure to become a firm favourite with your family. Potatoes are full of goodness, particularly if the skins are left on, so this side salad will make a nutritious addition to any meal.
Using fresh herbs in a salad helps to reduce the need for salt. Our taste for salt and salty foods is something we learn to like the more we eat. If you gradually reduce the amount of salt you use, your palate will adapt as the salt receptors on the tongue become much more sensitive to salt. The process takes about 4 weeks. * Herbalists use dill to help relieve stomach cramps, flatulence and heartburn.
For a new potato salad with peas and beans to serve 4–6, cook the potatoes for 6 minutes, then add 75 g (2½ oz) each of shelled fresh young peas, or frozen petits pois, shelled fresh young broad beans, or frozen broad beans, and chopped green beans. Cook for a further 5 minutes, then drain and refresh under cold running water. Pat dry in a clean tea-towel, then transfer to a bowl and sprinkle over 2 tbsp dry white vermouth or dry white wine. Combine 1 small red onion, finely chopped, 2 chopped garlic cloves, 2 tbsp chopped fresh flat-leaf parsley, 2 tbsp mild French mustard, 2 tbsp extra virgin olive oil, 1 tbsp white wine vinegar and seasoning to taste. Pour this dressing over the potatoes and vegetables and mix well. Eat the salad warm or cold. * Make a piquant potato, pickled cucumber and apple salad. Cook 600 g (1 lb 5 oz) large potatoes, peeled and cut into thick slices, in boiling water for 10 minutes or until just tender (do not let them become mushy). Drain and return to the pan. Sprinkle with 2 tbsp dry white vermouth or dry white wine and warm over a low heat for 1–2 minutes to evaporate the alcohol. Leave to cool for about 10 minutes or until cool enough to handle, then cut into large dice and transfer to a bowl. Add 50 g (1¾ oz) diced pickled cucumber, 5 spring onions, thinly sliced, 1 small apple, chopped, and 1 chopped celery stick, and toss gently to mix. Warm 1 tbsp clear honey until it is runny, then mix it with 4 tbsp cider vinegar and 1 tsp mild French mustard. Stir this dressing into the potato mixture, together with 3 tbsp soured cream. Cover and chill. Just before serving, garnish with 2 small cooked beetroot (not vinegared), cut into small dice.
B1, B6, C, E, niacin * folate, potassium * copper
I left out the wine and didn't add tarragon either because I didn't have any. I'm not fond of potato salads that have too much mayo so I really liked this one which uses more yogurt than mayonnaise. - 29 Jan 2015
I'm always looking for a great potato salad for summer parties. I love this recipe because it's light, refreshing and very flavourful. - 26 Apr 2016
Great Recipe - Many Thanks - 05 Jun 2017