The humble spud has been accused of a lot recently – contributing to obesity, damaging farmland, being ugly.
I say enough – clean eating is expensive, spuds are cheap and versatile. Leave them alone. Here’s my potato salad, serve it as a side at a barbecue, or as my friend recommends, under a grilled chicken breast with broccoli and salad.
Serves 4 or more depending on hunger
1 small bag of potatoes – I prefer the small salad ‘new potatoes’ or similar.
Small pot of yoghurt – I use natural yoghurt
Small pot of sour cream or creme fraiche
Small bunch spring onions
Fistful of chives
Wash the potatoes and boil till soft. While they’re cooking, chop the chives and spring onions (wash them too!). Mix the yoghurt, sour cream, chives and spring onions in a bowl.
Once the potatoes are cooked, drain and leave to cool. Once they’re at a temperature you’re happy with (can be served warm or cold), use the sharp point of a knife to remove any eyes, peel off the skins if you prefer (much easier on the little potatoes after cooking), chop into desired size chunks.
Add to the dressing, mix, season with black pepper, if using, stir again. It can now be served or stored in the fridge for later. Will keep a couple of days in an airtight tub in the fridge but is best eaten sooner.