The summer evenings of my childhood were largely spent at barbecues in the backyards of our neighbours. They were those sorts of affairs where the host would serve up the meat and the guests would bring the sides, and this potato salad of my mom’s would always leave someone asking for the recipe. I’ve always been a bit wary of potato salads (I’m not a fan of the traditional mayonnaise component), but this garlicky mustardy dressing is tangy and fresh. Dressing serves 10.
What you’ll need
Enough potatoes to fill a large bowl
1 large red onion, finely chopped
4 tbsp flatleaf parsley, chopped (or 2 tbsp dried)
6 tbsp red/white wine vinegar
6 tbsp olive oil
2 tbsp balsamic vinegar
1/4 cup / 65g dijon mustard
4 garlic cloves chopped
salt and pepper
What to do
This recipe is wonderfully straightforward. The only thing to bear in mind is that you’ll need to sort your potatoes a few hours before you eat to allow them time to cool down.
To begin, choose salad friendly spuds, give them a quick scrub, and pop them into boiling water until just cooked. Drain, cool to room temperature, then chill in the fridge. When you’re ready to serve the salad, take them out and slice into salad-sized chunks.
With your potatoes sorted, you simply need to combine all of the other ingredients, stir, and toss gently with the spuds.
That’s it – salad sorted!