30 mins
Super easy
serves 8
About the recipe
Potato salad is up there as one of the most popular summer side dishes – no barbecue or picnic is complete without it! This one is great served with Buddy's barbecue ribs or any grilled meats or fish.
Ingredients
1kg new potatoes
2 tablespoons Greek-style yoghurt
1 lemon
2 tablespoons extra virgin olive oil
1 bunch of mixed soft herbs (30g), such as dill, mint, chives, flat-leaf parsley
Top Tip
Jamie wholeheartedly believes that cooking is up there as one of the most valuable skills you can teach a child. Getting kids excited about food, where it comes from and how to cook it, gives them a better chance of being healthier and happier in the long run. When cooking with kids, use your common sense to determine what jobs they can help you with, depending on their age and skill level. It’s always good to start small, with jobs such as mixing and measuring, then progress to elements of a recipe, then go on to slightly trickier techniques over time. The more they cook, the better they’ll get. Make sure you supervise them when using heat or sharp utensils like knives and box graters, and teach them about the importance of washing their hands before they start, and after handling raw meat and fish, as well as other basic hygiene rules. Most of all, have fun with it, and encourage them to give things a go. Note that a child’s portion size will differ depending on their age, gender and physical activity levels.
Method
- Scrub the potatoes and halve any larger ones. Place in a large saucepan and cook in boiling salted water for around 15 minutes, or until tender. Drain and leave to cool slightly.
- Roughly chop the herbs. In a large mixing bowl, mix the yoghurt with the juice of the lemon and the olive oil. Add the chopped herbs and a tiny pinch of sea salt and freshly ground black pepper and mix again.
- Add the potatoes to the bowl, tossing them in the dressing until coated, then serve.
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