Name: Classic potato salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 1 kilogram small potatoes, such as kipfler or chat; 2 teaspoon olive oil; 2 teaspoon yellow mustard seeds; 200 gram natural yoghurt; 1/3 cup (100g) whole egg mayonnaise; 1 red onion, finely chopped; 2 tablespoon snipped chives, plus extra to garnish; 1 teaspoon dijon mustard; 2 tablespoon capers, rinsed, drained

Classic potato salad

Skip to Recipe

Serves 8

Prep

10M

Cook

20M

Total

30M

Ingredients

1 kilogram small potatoes, such as kipfler or chat

2 teaspoon olive oil

2 teaspoon yellow mustard seeds

200 gram natural yoghurt

1/3 cup (100g) whole egg mayonnaise

1 red onion, finely chopped

2 tablespoon snipped chives, plus extra to garnish

1 teaspoon dijon mustard

2 tablespoon capers, rinsed, drained

Method

1.Cook potatoes in a pan of boiling, salted water for 15-20 minutes, or until tender. Drain and cool.

2.Meanwhile, heat half of oil in a frying pan on medium. Add mustard seeds, cover and cook for 1-2 minutes, or until seeds pop. Transfer to a large bowl. Add yoghurt, mayonnaise, onion, chives and mustard, and mix well.

3.Cut potatoes in half lengthways. Add to yoghurt mixture and gently toss to combine.

4.Heat remaining oil in a small frying pan on medium. Cook capers for 1 minute, or until fragrant. Scatter capers and extra chives over potato salad and serve.

If time allows, try to assemble this potato salad a few hours before serving it, to give the flavours time to develop.
Note

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