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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I prefer medium sized new potatoes, sliced thickly. For the best potato salad ever, add the olive oil and vinegar dressing when the potatoes are hot and the mayonnaise when the potatoes are cold. Ingredients:
2 lbs new potatoes |
3 tablespoons olive oil |
1 tablespoon white wine vinegar |
salt & freshly ground black pepper |
1 tablespoon finely chopped red onion |
2 tablespoons snipped chives |
2 tablespoons mayonnaise |
2 tablespoons natural yoghurt |
1 teaspoon dijon mustard |
Directions:
1. Rinse the potatoes and boil in their skins until just tender.
2. Drain, then turn on to a clean tea towel to dry.
3. When they're cool enough to handle, peel off their skins and slice thickly.
4. To make the dressing: combine the oil and vinegar and season.
5. Add the onion and chives.
6. Gently stir the dressing into the potatoes and marinate for at least 1 hour.
7. Blend the mayonnaise with the yoghurt and mustard.
8. Add to the cold potato salad and carefully mix in, then turn into a serving bowl.
9. This salad will keep for at least 24 hours in the refrigerator and even seems to improve in flavour.
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