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
2 handfuls dry roasted peanuts


  1. Boil the potatoes until tender then drain and leave to sit for a few minutes with the lid off.
  2. 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.
  3. Bash the nuts, just to break them up a little.
  4. Tip in the potatoes and 2/3 the nuts and stir gently to coat all of the potatoes.
  5. Transfer to a serving bowl and sprinkle over the rest of the nuts.