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My mother’s easy to make, healthy & yummy Potato Salad šŸ’›

May 3, 2015

Potato salad takes me back to my childhood. Family barbecues enjoyed in the garden, my father manning the grill, my mother preparing a whole array of amazing delights – marinated chicken on skewers, colourful peppers drizzled in olive oil, and there would always be her famous ‘potato salad.’

   
 
This is not like the potato salads you buy pre prepared in shops, or like those you eat in restaurants. For one it is totally mayonnaise free! But it is still moist, tangy, gooey and absolutely delicious! On top of all this it is extremely healthy and super easy to make.

The secret in the recipe lies in the Olive oil used to make the dressing. It has to be the best! Dark in colour, an almost golden shade of olive green. In this recipe I used my current favourite supplier Olive Oil Extra Virgin (https://www.oliveoilextravirgin.co.uk) which you can buy online. It gives any dish you add it to an amazing taste.

Make this scrumptious salad in advance and leave it to cool in the fridge, and for the potatoes to absorb all the rich sauces. Serve as an accompaniment to salmon, steak, chicken or enjoy just as it is! It is so moorish there won’t be much left over!

Ingredients- (enough for four)

– 1kg of New potatoes

– 1 bunch of spring onions

– 1 bunch of fresh mint

– 2 tablespoons of Extra Virgin Olive Oil (https://www.oliveoilextravirgin.co.uk)

Dressing –

– 4 tablespoons Extra Virgin Olive Oil 

– 1 tablespoon red wine vinegar

– 1/2 teaspoon of Dijon mustard

– 1 tablespoon lemon juice

– Sea salt & ground black pepper to taste

Method –

First cut in half and then boil the New Potatoes in a pot full of water until they are tender. Keep the peel on as it is the peel which holds the most nutrients in a potato.  Sieve and place in a glass serving dish. Drizzle on 2 tablespoons of olive oil to the warm potatoes. Once potatoes have cooled add the chopped spring onions, chopped fresh mint and mix.

In an empty jar place all the ingredients for the dressing and shake well until it forms a creamy dressing.

Pour the dressing over the potato, spring onion and mint salad. Mix well, add sea salt and ground black pepper to taste.

This potato salad is best eaten cold, so delicious as a side dish to salmon, steak or eaten just as it is. The best thing is it has absolutely no mayonnaise but it is still creamy and yummy!

Enjoy! xxx

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5 Comments
  1. Sounds so easy and delicious! Those childhood recipes are best!

  2. Angela Milnes permalink

    Very cool/ No mayo but a healthy olive oil fat. Would work with my diet! I am so going to try this.
    Angela from Daysinbed.com xx

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