POTATO SALAD WITH DILL, CORNICHONS & PARSLEY

A bit of a modern take on the traditional potato salad. It’s much lighter and fresher than the usual suspect. The herbs, cornichons and celery give it the freshness, crunch and delicious flavour!!!
Serve it alongside any BBQ meats!!!

Serves 6 (as a side)

Ingredients:

• 1kg baby white potatoes, cut into four, unpeeled

• 1/2 cup parsley, roughly chopped

• 1/2 cup dill, roughly chopped

• 1/2 Spanish onion, very finely diced

• 1/2 cup cornichons, finely chopped

• 4 celery ribs, very finely diced (optional)

• 1 teaspoon sea salt flakes

• 1 teaspoon pepper

  Dressing:

• 1/2 cup Greek yoghurt

• 1/4 cup mayonnaise

• 1 teaspoon Dijon mustard

• 1/2 teaspoon celery salt

• 1/2 teaspoon onion powder

Method:

1. Place potatoes in a large saucepan, fill to the top with water and salt the water. Bring to the boil, turn the heat right down and simmer for 15 minutes. You don’t want to over cook the potatoes or they will fall apart.

2. Meanwhile, make the dressing. Place all dressing ingredients into a bowl and combine. Set aside.

3. Drain the potatoes and let them cook down for approx 15 minutes. Pour them into a large bowl, add the dressing and coat the potatoes well. Then add the dill, parsley, cornichons, Spanish onion and celery. Mix well.

4. Serve in a large salad bowl and top with some chopped parsley and season.