We dug up some lovely new potatoes in the garden at the weekend; delving into the soil and coming up with these little bits of muddy treasure is such a joy – it’s like a lucky dip, only more fun! We had quite a good haul; some of them were really tiny, just right for a potato salad.
I’m not very keen on the gluey type of dressing that you tend to find on most potato salads, mainly because I’m not a big fan of mayonnaise; I usually do quite a runny dressing that has more of a coating consistency. It does mean that half of it slides off the spuds, but it’s no hardship to mop it up with a piece of bread!
450g new potatoes
2 tbsp mayonnaise
2 tbsp natural yoghurt
1 tbsp sweet chilli sauce
1 tbsp chopped chives
1 tsp chopped coriander
Wash the potatoes well and boil or steam until tender. Once they're cooked you can skin them if you like (I don't bother) and if some of them are a bit on the large side you may want to chop them into smaller chunks. Mix all the dressing ingredients together in a large bowl, adding plenty of black pepper, add the warm potatoes and mix gently. Put into a serving bowl, sprinkle with a few chopped chives and refrigerate until cold. Take out of the fridge an hour before you need them and serve at room temperature.