New potato salad

Method
Prep:40min  ›  Ready in:40min 

1. Cook the potatoes in a saucepan of boiling water for about 10 minutes or until they are just tender. Drain and return them to the pan. Set over a low heat and shake them around for a few minutes to evaporate any moisture. Transfer the potatoes to a mixing bowl and leave to cool for about 5 minutes.
2. Sprinkle the vermouth or wine and wine vinegar over the potatoes. Season with salt and pepper to taste. Turn the potatoes to mix, then leave to cool completely.
3. Meanwhile, mix together the garlic, mayonnaise and yogurt in a small bowl until smooth.
4. When the potatoes are cool, add the cucumber, spring onions, dill and tarragon. Spoon on the mayonnaise and yogurt mixture, and stir gently to mix everything together. Serve at cool room temperature or chilled, garnished with dill and tarragon leaves.

Plus points

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.

Some more ideas for potato salads

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.

Each serving provides

B1, B6, C, E, niacin * folate, potassium * copper