Summer Potato Salad

As BBQ season approaches, side dishes can't be neglected! Potato salad is always a crowd pleaser.

This delicious recipe is creamy and savoury, worthy of any BBQ plate. Feel free to add your own flare to this potato salad. I added pickles because I love how the acidity cuts through the the richness of the mayonnaise and sour cream. *I know dill is commonly used in potatoes salad but I'm not a fan which is why I remixed the traditional recipe.*

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Summer Potato Salad

Serves 3-4

Ingredients

• 500g baby potatoes

• 150ml sour cream

• 1/2 white onion

• 4 tbsp mayonnaise

• 30g pickled jalapenos

• 80g gherkins or pickled cucumbers

• 1 tbsp apple cider vinegar

• 1 tbsp of garlic, ginger and spring onion powder (use 1 tbsp of garlic powder and 1 tbsp of dried mixed herbs as an alternative)

• Salt and pepper to taste

Method

1. Cut the baby potatoes into quatres (2 cm thick).

2. Add the potatoes to a pan of boiling salted water on medium heat.

3. Cook the potatoes for 15-20 minutes, until al dente. You want the potatoes to be fork tender.

4. Finely chop the onion, pickled jalapenos and gherkins.

5. Add the potatoes, onion, pickles jalapenos and gherkins to a bowl.

6. Add the sour cream, mayonnaise, apple cider vinegar, salt and pepper, garlic ginger and spring onion powder.

7. Mix well and chill.