When the sun is shining and the temperature gauge keeps going up, cool, refreshing food is what we need. My Tangy Lemon Potato Salad is cool, refreshing with a hint of crunch. Also this is the perfect side dish to, well, just about anything! We’re having this with fish tonight.
While my Tangy Lemon Potato Salad does have mayonnaise in the sauce, you can use a light/lower fat mayo feel free. The mayonnaise is thinned down with the juice of a whole lemon. It’s this juice that permeates the warm potatoes, that once chilled, take on a tongue tingling tang, whilst at the same time stopping the mayonnaise from becoming gloopy.
If you’re organised (quite often I’m not) cooking the potatoes and getting this salad made first thing in the morning, or even the night before, not only allows all the flavours to merge together, but you are also guaranteed a cold salad. A wonderful contrast to hot fish/quiche and also perfect as part of a cold meal/picnic/buffet.
I can guarantee that once you have made this Tangy Lemon Potato Salad you will want to keep making it.
Recipe : Tangy Lemon Potato Salad, serves 6 as a side dish.
Juice of 1 Whole Lemon
1 Lemon – for slicing
4 Heaped Tablespoons Mayonnaise
1/2tsp Sea Salt – I use Maldon, halve the quantity if using free flowing
1/2tsp Ground Black Pepper
2 Celery Sticks
3 Spring Onions
2 tbsp Chives
Scrub the potatoes to remove any dirt. Cut any larger potatoes in half so that all the potatoes are roughly the same size.
Simmer the potatoes until just tender, drain, return to the pan and leave with the lid on, to finish steaming for 20-30mins.
In a bowl add the juice of one lemon, mayonnaise, salt and pepper.
Drain the potatoes and leave to steam dry in a colander for 5 minutes.
Chop the spring onions and celery into small dice.
If you like you can serve the Tangy Lemon Potato Salad as it is. I prefer to jazz it up with a few, very finely sliced Lemon halves. They are perfectly edible (although if you just want to use them for garnish that’s fine) and taste delicious. Also the sliced lemon let’s people know that there is lemon juice in the potato salad.
Make this Tangy Lemon Potato Salad up to a day ahead. Store in a bowl wrapped in cling film and keep refrigerated. Eat within 3 days.
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Lemons give a fresh, zesty, citrus burst to any dish they are used in, whether sweet or savoury. A particular favourite of ours, here at home is Lemon Thyme Roast Chicken followed by Lemon Ripple Ice Cream for dessert. Sharing a feast around the table as a family is an important part of our lives.
Whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.
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