Herby Potato Salad

Ingredients

  • 500g new potatoes, halved or quartered if you like it smaller
  • 3 tablespoons of mayonnaise (or half mayo, half Greek yoghurt)
  • 1 tablespoon of Dijon mustard
  • 2 spring onions, sliced
  • Small bunch of parsley, chopped
  • Salt and pepper

Method

Boil potatoes until tender, drain, and cool slightly (10 minutes will do). Mix with mayo, mustard, spring onions, and parsley with the potatoes. Season to taste.

Variations & Tips

  • Add dill or chives for extra flavour.
  • Stir in capers or gherkins for tang.
  • Or your favourite spice.

For more of a Mediterranean Style. Add chopped sun-dried tomatoes, olives, and a sprinkle of oregano. Swap Dijon for a spoon of pesto in the dressing.

For more of a Scandi-Inspired style dip. Use dill and chives as the main herbs. You could also add pickled cucumber or gherkins. A spoon of mustard seeds works beautifully here, too.

Spicy Kick. Stir in a little harissa paste, sriracha or your favourite hot sauce to the dressing. Top with toasted sesame seeds or chilli flakes.

Storage

  • Fridge: 3 days.
  • Freezer: Not suitable.