• Prep: 15 mins
  • Cook: 20 mins
  • Servings: 4

CROWD-PLEASER POTATO SALAD

Internationally-inspired options to celebrate
the World Cup action

Start cooking

Ingredients

Ingredients

  • 500g Nanna Tate Baby Potatoes
  • 2 tbsp mayonnaise
  • 2 tbsp Greek yogurt
  • 1 tbsp extra virgin olive oil
  • ½ lemon, juiced
  • Salt & black pepper

Options for toppings

Here are a few suggestions to theme to your team…

England

  • 3 rashers of streaky bacon, cooked until crispy then chopped
  • 1 tbsp chives, finely chopped

Spain

  • 100g chorizo, chopped and fried
  • 1 red pepper, chopped and fried with the chorizo

France

  • 1 onion, sliced and fried
  • 4 – 5 cloves garlic, peeled, finely chopped and fried with the onion
  • A few sprigs of fresh dill

Portugal

  • 100g artichokes from a jar, chopped
  • 2 tbsp of peri peri sauce
  • A few sprigs of fresh parsley

Greece

  • 100g feta cheese, crumbled
  • 60g of mixed olives
  • Zest of a lemon
  • 1 tbsp dill, chopped

Let’s get cooking!

  • Step 1 of 3

    COOK YOUR TATES

    Wash, then cut the potatoes into chunks (around 3cm), then add to a pan of salted water. Bring to a boil then simmer gently for 15-20 minutes, until cooked and tender. Drain potatoes and leave to steam dry. Once cooled place in a large mixing bowl.

  • Step 2 of 3

    DRESSING

    To make the dressing, mix the mayonnaise, Greek yogurt, extra virgin olive oil and lemon juice in a bowl. Season with plenty of salt and pepper. Add the dressing to your potatoes and gently mix through to coat them.

  • Step 3 of 3

    PICK A SIDE

    Select from the following options to theme your potato salad:

    • England – Mix the chopped bacon and chives gently through the potato salad.
    • Spain – Allow the fried chorizo and peppers to cool then tip in, along with the oil and mix through gently.
    • France – Allow the onion and garlic to cool, then mix through and garnish with the dill.
    • Portugal – Stir the artichokes and peri peri sauce gently through and garnish with the parsley.
    • Greece – Mix the feta, olives, lemon zest gently into the potato salad and sprinkle with the dill.

For this you’ll need…

More recipes like this