Spring is officially here. I can smell it on the streets, I can feel it in the air and I am suddenly craving lots of vibrant and fresh salads. This simple potato salad is a taste of my childhood. Although my mum and family would normally use sour cream to coat any sort of vegetables/ingredients, I love a good quality yoghurt..especially considering that I picked up some Burraduc Dairy Buffalo yoghurt from their farm over the weekend. It’s not as creamy, but it still gives it a lovely flavour.
I’ve had this for lunch today but also saved some for dinner that will go nicely with a roast chicken. If you want to make this potato salad a more filling meal, then just add boiled eggs into it! Which is also extraordinarily delicious. The combination of yoghurt or sour cream, dill, cucumber, onion and potato for me always takes me back to the summer lunches my family would make. I think i’ll be eating this regularly this spring and summer.
Make a big bowl of this for an evening before a barbecue – it holds well overnight, but I do recommend adding in the dill freshly so that the aroma of the herb fills the air. Feel free to double the quantity!
Prep 10 minutes
Cook 15-20 minutes
1kg small to medium sized potatoes (washed but skin kept on – try use similar sized potatoes so that cooking time doesn’t differ)
2 medium-large cucumbers (Thinly sliced)
handful of spring onions (ends removed and finely chopped)
4 heaped tbsp yoghurt
1 tsp dijon mustard
olive oil/or other
1/2 lemon (juice only)
handful of fresh dill (roughly chopped)
salt and pepper
Place the potatoes in a medium – large pot then add a good pinch of salt and cover with water and then a lid. Bring the water to a boil then reduce the heat to small-medium and continue to cook the potatoes for approximately 15-20 minutes. Use a knife or a fork to pierce one of the potatoes to check that it’s cooked. Remove the boiling hot water safely and let the potatoes cool for 15 minutes or so (you can pour cold tap water over them to speed up the process).
Once the potatoes have cooled down, use a small pairing knife or peeler to remove the skin from the potatoes. Slice the potatoes into halves or quarters and place them into a large mixing bowl. Add the cucumbers and the spring onion into the same bowl.
In separate bowl whisk together the yoghurt, mustard, lemon juice and a generous drizzle of olive oil, season with plenty of salt and pepper then transfer this mixture into the mixing bowl with the vegetables. Coat the potatoes, cucumbers and spring onion in the yoghurt mix then add the dill into it and combine well. Taste and season with extra salt and pepper if you like.