For me, a potato salad is absolutely a BBQ essential. Something about creamy carbs just make the perfect accompaniment to even the most over-charred BBQ bits. The key for a fabulous potato salad lies in its simplicity, it should be something that you can make easily that makes the most of new potatoes while they’re in season. I love the creamy dressing, but I prefer making the classic mayonnaise version a little bit lighter by using yoghurt and lemon juice. You could also add some chopped fresh herbs like chives, parsley or oregano to the salad if you’ve got them, but this recipe is meant to be thrown-together, so no need to add extras if you don’t have them.
Ingredients
1 kg charlotte, jersey or just any new potatoes
2 tbsp mayonnaise
2 tbsp Greek yoghurt
Juice of 1 lemon
2 spring onions, sliced
salt and pepper
- If your potatoes are muddy, give them a good wash, and if they’re wildly different sizes then chop them up so they’re evenly shaped
- In a large saucepan of salted water, bring the potatoes up to the boil and simmer for 15 minutes
- Drain the potatoes and leave them to cool completely before adding the dressing
- While your potatoes are cooling, mix together the mayonnaise, yoghurt, lemon juice and spring onions (reserving some for the top) with some salt and pepper
- Add the dressing to your potatoes and top with some sliced spring onions and more black pepper
Louella's Kitchen 
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