Try
my red potato salad recipe
| This
is a great new baby potato salad recipe, and
while I usually use red potatoes, an assortment
of two or three varieties, with their subtle
differences in taste, works very well too
(A great recipe for three potato salad - try
it with Yukon Golds, White Creamers and Reds). |
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This
creamy potato salad recipe is quite different
from the run-of-the-mill traditional potato
salad recipes, and is great at parties and
- need I say it - barbecues.
This
recipe has a 'printer friendly' version,
without adds or text. Simply click on 'Print
recipe' or the printer icon directly below
(and deactivate your pop-up blocker if necessary),
and you're ready.
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Why
not try an untraditional potato
salad recipe at your next barbecue?
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| Suitable
for 6 salad servings |
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| Ingredients:
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1
pound red baby potatoes,
jacketed and rinsed well |
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4
tablespoons fresh lemon
juice, divided |
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¼
cup olive
oil |
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2
garlic cloves, minced |
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2
tablespoons mayonnaise |
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3
anchovy fillets, soaked
in cold water, sliced |
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1
chili pepper, seeded and
diced |
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4
scallions or green onions,
sliced (green and white
parts) |
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½
cup fresh coriander leaves,
shredded |
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Salt
and freshly ground pepper,
to taste |
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| Preparation:
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Do
not peel. Rinse well, and
slice the potatoes lengthwise
and boil in salted water
with 1 tablespoon lemon
juice until they are soft
enough to eat. |
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Drain
and transfer to bowl |
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In
a separate bowl, mix the
olive oil, the remaining
3 tablespoons lemon juice,
garlic, mayonnaise, anchovy,
chili pepper and the salt
and pepper. Add the mix
to the potatoes while
they are still hot.
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Try
some of our other great outdoor cooking salads and
sides>>
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