As the sun begins to shine, we share our favourite BBQ recipes. Take the humble potato salad to the next level with this flavour-packed side dish that’s a perfect accompaniment to a summer barbecue 

L&C Potato Salad

INGREDIENTS
750g new potatoes
2 tbsp mayonnaise
2 tbsp soured cream
1 tsp Dijon or wholegrain mustard
1 tbsp white wine or cider vinegar
1 stalk celery finely chopped
2 spring onions chopped
Salt and pepper to season

  1. Place your new potatoes in salted cold water, bring to the boil, and boil until cooked.
  2. While the potatoes are cooking, combine all the other ingredients in a bowl and mix them to make your salad dressing.
  3. When the potatoes are ready, drain them and allow them to cool. Once cooled, cut the potatoes in half (small ones can be left whole) and mix them into the dressing.
  4. If you want to take this potato salad to another level, you can parboil your potatoes, drain them, and place them on a baking tray. Using the bottom of a glass or jar, crush the potatoes flat. Drizzle with oil, salt, pepper and some parsley, then cook in a preheated oven at 180°C for 35-45 minutes (until crispy). Then, remove them and mix them into your prepared salad dressing. DELICIOUS!

Lewis & Clarke
2a Main Street, Gifford EH41 4QH | 01620 811001
info@lcartisan.co.uk