There is no better kiwiana recipe to sum up a summer BBQ than Potato Salad. This fast, easy and delicious recipe uses heaps of your favourite veges hence the title. We use beans, spinach and capsicum in this recipe but we also adore chunks of freshly sliced celery, corn, peas and cooked egg as well.
For Grunty Potato Salad, you will need:
12 small, new potatoes (washed, not peeled)
Dash of salt
4 spinach leaves
10 round green beans
3 Tablespoons whole egg mayonnaise
Dash of balsamic or raspberry vinegar
1 capsicum, sliced
1 onion, chopped
Grilled streaky bacon (or change out for more of your favourite veges: peas, corn, red onion, bell pepper)
Chopped fresh chives, dill or parsley to garnish
How to make Grunty Potato Salad:
Wash and lightly scrub your new potatoes, leaving the healthy skin in tact.
Halve the potatoes and bring to the boil in lightly salted water.
In the meantime, grab your kitchen scissors and in a large bowl, snip in the spinach (in small lengths) and beans (in wee rounds). We also love adding the peas and fresh corn kernels in here.
Add a dash of your favourite raspberry or balsamic vinegar, cracked pepper and the scoops of mayo. Stir in well and add add the sliced capsicum and onion (red onion works well here too).
Set aside after adding the crispy bacon.
When the potatoes are cooked, drain well and let cool for 5 minutes.
Add the chopped potatoes to the vegetable and mayonnaise mix and toss gently.
Add your snipped dill, chives or parsley and serve slightly warm.
If making ahead, this potato salad is also beautiful chilled.
Enjoy with a vegetable frittata or a selection from your summer BBQ!