New potato salad: The must-have side for summer barbecues
When the season for new potatoes is in full swing, it's worth using their delicate flavour in impressive yet straightforward dishes. One such dish is the new potato salad – light, aromatic, and perfect for warm days.
New potatoes are a true seasonal treasure. They have thin, delicate skin and creamy, slightly sweet flesh that doesn't require many additions to shine on the plate. They are more valuable than older potatoes because they contain less starch and more vitamins and minerals. Their soft texture makes them perfect for all kinds of salads, as they don't fall apart, stay moist, and absorb the flavours of the additions like a sponge.
New potato salad is a great snack for summer days
There's nothing simpler or more satisfying than a hearty new potato salad. But before you toss everything into one bowl, it's worth knowing what truly makes a difference in this dish. It's not about the quantity – it's about the taste. Every ingredient serves a purpose: potatoes provide the base, cucumber adds a slight tang, radishes add crunch, and dill is the ingredient that brings everything together. Nothing here is accidental.
Ingredients:
- 450 grams of new potatoes,
- 6 pickles,
- a bunch of radishes,
- small red onion,
- a bunch of dill,
- 3 tablespoons of 18% sour cream,
- a tablespoon of mayonnaise,
- 2 garlic cloves,
- salt and pepper to taste
New potato salad step by step:
- Thoroughly wash the new potatoes and cook them in salted water until tender – do not peel them.
- After cooling, cut the potatoes into slices or larger chunks.
- Slice the pickles and radishes, and cut the onion into thin slices.
- Chop the dill.
- In a small bowl, combine sour cream, mayonnaise, crushed garlic, salt, and pepper to make the dressing.
- Put all the ingredients in a large bowl, add the dressing, and mix thoroughly but gently.
- Refrigerate the salad for 20–30 minutes to allow everything to develop an even better flavour.
New potato salad is a great option for a barbecue
It's best served well chilled. After about 30 minutes in the fridge, all the flavours combine, the dressing becomes creamier, and the potatoes soak up the aroma of garlic and dill. It looks great in a large glass bowl, but if you prefer, you can divide it into portions, making it an ideal option for a lunch box, a picnic, or just as a side dish for dinner.
It's also one of those salads that causes a sensation at a barbecue. It pairs well with a wide range of dishes, including pork neck, sausages, wings, roasted vegetables, and fish. Instead of another bland cabbage slaw or iceberg lettuce with tomato, place it on the table, and you can be sure it will disappear first. Simple but substantial – just like good cuisine should be. This new potato salad is significant and straightforward, just as cuisine should be.
