Looking for a delectable summer side salad to serve at your next BBQ or dinner party? Our fresh take on the humble potato salad will wow your guests and their tastebuds.
Prep and cook: 45 minutes, Serves 6-8
Ingredients
1.25kg washed red potatoes
2 stalks celery (175g), very thinly sliced
4 green spring onions, thinly sliced diagonally
½ cup small fresh mint leaves
Dressing
¾ cup buttermilk
½ cup whole-egg mayonnaise
2 tblsps wholegrain mustard
2 tsps lemon juice
Method
1. Cut potatoes into 1cm thick slices. Place in a stockpot covered with cold water.
Bring to boil. Gently boil, covered, for about 12 to 15 minutes, or until just tender when tested with the tip of a small, sharp knife. Drain.
2. Place potatoes in a large bowl. Stand for 15 minutes to cool slightly.
3. To make dressing, whisk all ingredients in a medium jug until combined. Season with salt and pepper.
4. Add celery, onions and mint to warm potatoes. Pour over dressing. Gently toss to combine. Serve.
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