I saw a recipe today for "Creamy Potato Salad" in a magazine (called 'For Vegetarians: Veggie' - June 2018 edition), and I've just made some - and have put it in the fridge to ensure the flavours 'mingle' which was the advice they gave in the magazine. I didn't have all the ingredients - i.e. I was missing the pickled cucumber - but I had everything else - and I've put my amendments in brackets where what I did differed from the original recipe.
The magazine mentioned that the recipe was from a book called 'ScandiKitchen Summer' by Bronte Aurell - so I thought I'd better mention that too.
Here's the recipe:
Serves 4 as a side
Ready in 10 mins (plus refridgeration time)
500-600g cooked skin-on new potatoes, cold and cut into bite-sized pieces
For the Creamy dressing:
75g Greek/plain Greek-style yoghurt
75g mayonnaise (I just put in a generous squirt rather than weighing this out)
1 tsp Dijon mustard (I used wholegrain mustard)
4 spring onions, sliced
50g chopped pickled cucumber (I didn't have any of this)
6-7 radishes, sliced
Sea salt and freshly ground black pepper (I omitted the salt)
1. Mix everything together and leave in the fridge for a few hours for the flavours to mingle before serving. If you need more zing, add pickle juice or lemon juice.
So, mine is in the fridge right now, so hopefully those flavours are mingling, and I will be having some of this hopefully delicious potato salad with my evening meal later.
I will post my meal later, and will let you know how it tastes.
p.s. Here is the final Salad that I enjoyed:
It was 'scrumptious'!