The last thing you want to do on a hot summers afternoon is to be stuck in the kitchen for any longer than you need to. This is an easy potato salad, that if you have the possibility is even tastier if you make it a day in advance. Start up the barbecue, throw on what ever takes your fancy, a steak, succulent sausages, pork chops? And serve with cool potato salad, straight from the fridge and a green salad on the side. Yum yum!
Jen's potato salad (serves 4)
600g baby new potatoes
150ml sour cream
2 table spoons mustard (not french)- 1 table spoon white wine vinegar
- 1/2 red onion
- a hand full of broad beans
- chives
- salt and pepper
Boil the potatoes, making sure they are still slightly firm. And blanche the broad beans.
Mix together sour cream, mustard and vinegar. Add finely sliced red onion.
Cut the boiled potatoes into bite sized chunks, and pour over the dressing (while potatoes are still warm).
Season with salt and pepper and mix thoroughly.
Decorate with a scattering of finely chopped chives.
Enjoy!
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