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.
|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|
- 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.