Potato salads are the perfect BBQ accompaniment and a tasty addition to a picnic spread. This spicy, herby version is inspired by Korean flavours and works well with chicken, beef and even fish.
Serves 2
| Ingredients | Equipment to have ready |
| Baby potatoes to serve two (approx. 12-16 depending on size), cut into bite-size pieces | Chopping board |
| Large handful of mint leaves, very finely chopped | Sharp knife |
| Large handful of coriander, very finely chopped | Measuring spoons or teaspoons and tablespoons |
| 1 spring onion, very finely chopped | Large mixing bowl |
| 1 heaped tbsp mayonnaise | Medium saucepan with lid |
| 3 heaped tbsp Greek-style natural yoghurt | Mortar and pestle (or rolling pin or bottom of a mug) |
| Juice of 1/2 to 1 lime | Serving bowl |
| 1/2 tbsp gochujang paste | |
| Pepper | |
| 2 handfuls dry roasted peanuts |
Method
- Boil the potatoes until tender then drain and leave to sit for a few minutes with the lid off.
- Put the herbs, spring onion, mayonnaise, yoghurt, juice of 1/2 lime, gochujang paste and a good grind of black pepper into a large mixing bowl and stir to combine well. Taste and adjust the lime and pepper to taste.
- Bash the nuts, just to break them up a little.
- Tip in the potatoes and 2/3 the nuts and stir gently to coat all of the potatoes.
- Transfer to a serving bowl and sprinkle over the rest of the nuts.