A warm and beautifully dressed crushed potato salad, which makes a great barbecue side dish or a light lunch.
Potato salad is one of our favourite summer sides, but shop-bought ones can be stodgy and unexciting. This version is packed with a gorgeous combination of ingredients that makes it vibrant and delicious. Tangy gherkins and salty capers contrast with the earthy new potatoes and cool fresh mint. And the dressing adds even more flavour without pushing up the calories as a classic all-mayonnaise base would. In fact, at only 200 calories per portion, this is one of our brilliant low calorie lunch ideas (opens in new tab). Whether this is a light lunch or a barbecue side, we recommend serving it with a really crisp, frisée salad.
Ingredients
500g new potatoes
1 small red onion, diced
2 tbsp capers, chopped if large
4-6 small gherkins, sliced
2-3 tbsp freshly chopped mint
4 tbsp mayonnaise
Sprigs of mint, to garnish
For the dressing:
1 tsp vegetable stock powder
1 tsp Dijon mustard
2 tbsp white wine vinegar
4 tbsp olive oil
Salt and pepper, to taste
WEIGHT CONVERTER
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Method
Place the potatoes in a pan of water and bring to the boil. Simmer for 12-15 mins, or until they are just tender.
Meanwhile, mix the vegetable stock powder with 100ml boiling water, mustard, vinegar, oil, and salt and pepper.
Drain the potatoes, crush them lightly, then stir in the dressing and leave to cool.
Once cool, stir in the onion, capers, gherkins, mint and mayonnaise, and serve the salad at room temperature, garnished with the mint sprigs.
Top tips for making crushed potato salad
Crushing the potatoes whilst they are hot gives them a greater surface area and allows them to soak up more of the dressing.
Can you store this potato salad?
Yes - one of the best things about this version of potato salad is how well it keep[s in the fridge. Mayo-based potato salads are best eaten on the day they're made, otherwise the sauce can go jelly-like and lose its flavour. But because of the extra dressing, this salad will keep well in a sealed tupperware pot for 2-3 days. In fact, we think it's even better on day 2.
How long can I leave potato salad out for at a barbecue?
One to two hours max is our recommendation. If you're making this potato salad ahead of time keep it in the fridge until immediately before serving (ie, when the meat is ready, not when you're putting it on the grill), and keep it out of direct sunlight.
Sue McMahon is a former Food and Recipes Writer at GoodTo and Cooking Editor at Woman's Weekly. Her primary passion is cakes and Sue regularly travels the world teaching cake decorating. Her biggest achievement to date was winning the Prix d’honneur at La Salon Culinaire International de Londres beating over 1,200 other entries.
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