A summer staple, this potato salad recipe from Good Housekeeping is really simple to make.
This dish is full of wonderful flavours, and you’ll love how the spring onion adds a lovely crunch to it.
Great for a picnic or BBQ, it goes perfectly with cooked meats and other salads.
Servings: 6 servings
Prep time: 25 minutes
● 900g potatoes - we recommend new potatoes
● 4 spring onions, finely sliced
● 4 tbsp Greek yogurt
● 4 tbsp mayonnaise
● 4 tbsp wholegrain mustard
● Squeeze of lemon juice
Put the potatoes in a pan with some water and a sprinkle of salt, then boil until tender - they shouldn’t be falling apart.
Drain the potatoes and put them in a large mixing bowl.
Add the spring onion, Greek yogurt, mayonnaise, mustard and lemon juice.
Season, then combine everything thoroughly.
To store: Once this potato salad is fully cool, put it in an airtight container and keep it in the fridge for up to 3 days.
Vegan: To make this recipe vegan, we recommend following tips by Two Spoons. For the dressing, use 8 tablespoons of coconut yoghurt, 60ml of lemon juice, 2 finely chopped cloves of garlic, 2 tablespoons of Dijon mustard and 1 teaspoon of maple syrup.