Image: Heather Cameron & Kim Christie
This light and fresh potato salad combines simple ingredients and lots of flavour.
- 8 to 10 baby new potatoes
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1 tbsp apple cider vinegar
- 1 tbsp caster sugar
- 1/4 tsp celery salt
- 1/4 cup shallots, finely minced
- 1 tbsp butter
- 6 radishes, chopped
- Fresh peas or chopped
- Sugarsnap peas
- 2 to 3 kale leaves, finely chopped
- 2 eggs, hard-boiled and chopped
- 1/4 cup cooked quinoa (optional)
1 Boil the potatoes until soft.
2 While the potatoes are cooking, mix the mayonnaise, yogurt, apple cider vinegar, sugar, celery salt and shallots in a bowl and whisk thoroughly.
3 Place the mixture in the fridge.
4 Drain the potatoes and cut them up in the saucepan. Add the butter to the pan and gently toss until it melts and coats the potatoes.
5 Pour the mayonnaise mixture over the top of the warm potatoes and toss again gently. Add the radishes, peas, kale and eggs and mix well.
6 If you are using the quinoa, sprinkle it on now.
Serves 4 to 5.
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Excerpted from Farm Fresh Recipes: from the Missing Goat Farm by Heather Cameron. Copyright © 2013 by Heather Cameron. Photography Copyright © 2013 by Heather Cameron. Excerpted by permission of CICO Books, a division of Ryland Peters & Small ltd. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.