Potato Salad

It's definitely a sign of summer in Scotland when I start making my own potato salad! Obviously you can eat this all year round but it does seem to be a summer sides favourite.

Potato salad is an easy dish to prepare and makes a great side for a BBQ. The key is keeping the sauce simple but delish and not overcooking the potatoes. This recipe uses items I always have in the cupboard, not need for a special trip to the shop for crème fraiche!

I like to use baby new potatoes with the skin on, the skin is so delicate on these potatoes it's really not worth the effort to peal them. Plus a lot of the nutritional value of potatoes are found in the skin, such as vitamin C, so leave it on when you can.

White potatoes tend to get a bit of a bad rap when it comes to nutrition. However, as long as you're not drowning them in fat to cook them they are pretty healthy, with virtually zero fat content, a good source of fibre and vitamins and minerals including C, B6, potassium and manganese. Obviously the nutritional value will vary depending on the variety and how you cook them but don't rule the humble white potato out of your diet.

Recipe

4 - 8 servings (depending on what you serve with it)

• 600g (approx.) Jersey Royal new potatoes

• 150g mayonnaise

• 40g salad cream

• 1 tsp dried oregano

• 1/2 tsp dried coriander leaf

• 1/4 tsp white pepper

Directions

1. Wash the potatoes, halving any larger ones and place in a pan of cold salted water. Bring to the boil, then simmer for 15mins or until soft. The potatoes should be just done so they are soft through but not falling apart or water logged.

2. When the potatoes are cooked, drain and leave to cool for 15mins.

3. While they cool make your dressing. Add the dried herbs and pepper to a large bowl, it needs to be large enough that you can easily mix in the potatoes.

4. Then add the mayonnaise and salad cream and mix well until the herbs and pepper and mixed through.

   1. I like to add the dried ingredients first here but you can do it the other way around.

   2. The dressing will taste quite tangy at this point but once its got the potatoes in and been cooled in the fridge it will be perfect!

5. When the potatoes are cool cut up any you'd like to be a bit smaller, I like them to be bite sized, then add to the dressing mixture and stir well so that they are all evenly coated.

6. Cover and put in the fridge for a few hours or overnight.