Pimp up the side dishes for your Summer grilling activities with this gorgeous potato salad. Serve with grilled meats, vegetables or simply on its own!
Makes 4-5 portions
Ingredients
- 700g baby potatoes, washed
- 400ml vegetable stock
- 2/3 cup Greek yoghurt
- ½ tablespoon wholegrain mustard
- 1 teaspoon Dijon mustard
- 1 bunch coriander
- 1 lemon
- 2 baby gem lettuces
- Chopped or slithered almonds to taste
- Salt and black pepper to taste
Method
Pre-heat the oven to 180C / 160C Fan
Slice the potatoes in half horizontally and sprinkle with salt
Add the potatoes to a baking tray and pour the vegetable stock
Bake for approximately 30mins until the potatoes are cooked through but not too soft
Let the potatoes cool in the vegetable stock and, once cooled, drain them
Heat up a skillet over high heat, slice the baby gem lettuce in half vertically and grill face down until charred
Optional: grill half the lemon as well to serve
Prepare the dressing by mixing together the yoghurt, mustards, salt and pepper
Add the potatoes, roughly chopped coriander, dressing and the juice and zest of half a lemon to a bowl
Mix until the dressing is evenly coating the potatoes and add to a serving dish alongside the grilled lettuce and grilled lemon
Top with almonds as desired
Enjoy!
Comments
Chocolate Chip, Oat and Raisin...
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