Potato salad
Method:
Bring a big pot of water to the boil and salt it generously, as salty as the sea. Chop the waxy potatoes into big bite-size pieces, add them to the boiling water and cook until soft and tender, about 15 to 20 minutes. Drain well and put them in a big bowl. Mix the mayo with the yoghurt in a 1:1 ratio and add to the potatoes. Gently coat the potatoes in the dressing with your hands or a big spoon without breaking them up too much. Add the capers, chopped pickles, pickle juice, chopped dill, parsley, mint, fennel tips and a big pinch of salt, and mix gently. Leave the salad to sit for 10 minutes so the flavours can meld.
Ingredients:
- potato 10 (pieces)
- mayonaise 0.5 (cups)
- yogurt 0.5 (cups)
- capers 2 (tbsp)
- dill pickles 0.25 (cups)
- pickle juice 2 (tbsp)
- fresh dill 0.5 (bunch)
- fresh parsley 0.5 (bunch)
- fresh mint 0.5 (bunch)
- fennel fronds 0.5 (bunch)
- salt 1 (pinch)