Spring potato salad.

As soon as the new potatoes/salad potatoes (whatever you like to call them) I think of one thing. Potato salad. Yum. This recipe has kinda developed over a few summers and I think it’s finally perfected. My brother however (who is probably reading this to tell me what I’ve spelled wrong) won’t eat this. He doesn’t like his potato salad “messed with”, but he’s so wrong. Adding the peas, spring onions and fresh chives just adds much more flavour than just potato and mayo. 
I’m dreaming of rustling some of this up for a garden party in the glorious sunshine but so far May you have been rather grey (that rhymed) . Here’s hoping that things brighten up and I can eat bucket loads of this! 
You will need:
Serves 2
200g new potatoes, cooked until tender
bunch of spring onions, chopped
3 tbsp mayonnaise
1 tbsp balsamic vinegar
50g frozen peas, cooked and left to cool
Few sprigs of fresh chives
Once you have cooked your new potatoes break them up slightly with a fork, you will want to leave some whole. Then leave them to cool. 
Once cool add the mayonnaise, balsamic vinegar into the bowl. Stir until combined, you may need to add more mayonnaise. You may also want to season with salt and black pepper.
Add the spring onions, peas and chives. Stir until combined. 
Leave in the fridge to cool and then serve!

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