Summer Potato Salad

Summer Potato Salad

Summer Potato Salad

Summer in a bowl for me!  When I was a kid we would often have impromptu barbeques or just family meals by the pool in the Summer - I don't think there would have been a week without either a shredded salad, rice salad or potato salad.  I still love them too.

1 ½  kg salad potatoes (such as Nicola or Charlotte)
3 boiled eggs, sliced
½ cup of mayonnaise (homemade or the good bought stuff!)
½ cup light sour cream
1 anchovy fillet
100 grams slivered or flaked almonds, toasted
2 spring onions, finely sliced
½ cup very finely chopped parsley
¼ cup very finely chopped dill
Few springs of thyme and mint
Zest and juice of a lemon
1 teaspoon wholegrain mustard
Salt and pepper to taste
Bay leaf

Cut the potatoes into generous mouthful-sized chunks.  I like to use half with skin on and half peeled – particularly if using a pink skinned variety.  Boil in well salted water with a bay leaf until only just tender, it is better that they are just undercooked as they will cook further as you build the salad.  Drain the potatoes from the water in a colander and place the colander over a small amount of hot water over a low heat to keep the spuds warm.
Summer Potato Salad

In a bowl combine the sour cream with the mayonnaise, spring onions, anchovy, lemon and herbs and whisk lightly.  Add the potatoes to the dressing, covering them well.  Serve the salad in a large salad bowl, or on a platter, piled up in the middle.

Check for seasoning and gently fold through the almonds and eggs, reserving a few almonds and sprigs of dill for serving.  Squeeze over a little extra lemon when serving with fish.

Absolutely fabulous warm or cold with barbequed meats and as an accompaniment to grilled fish.  If youu are a chilli fan - this salad is (allegedly) great with 1 red and 1 green chilli sliced finely and folded through at the last minute...  I'll leave that to the chilli experts in my family though!