Remember a few weeks ago, when the sun was out? Well, ASDA had sent me some meat and a bottle of wine and it was warm for the first time in around eight months, so we decided to celebrate by throwing a BBQ.
The best part of any BBQ is always, always the food.
As well as the hummus I blogged about on Wednesday and some carrot sticks to dip into it we had a gorgeous salad, made by Garry…
Feta and olives, with home-made dressing. Simple, but delicious. And then, of course, there was the meat ASDA sent me.
The chicken was lovely – the Caribbean drumsticks and thighs were full of flavour, and the fruity BBQ wings were slathered in sauce and incredibly moist.
They weren’t as popular as the hotdogs though.
And you can see exactly why.
I, meanwhile, made a potato salad, which is one of my favourite things to eat in the summer and was, if I do say so myself, delicious.
My friends certainly had no complaints!
Well. I don’t think they had any complaints. I was enjoying the wine far too much to notice if they did!
Anyway. Here’s my recipe for potato salad. It’s super simple to make but has a wicked punch of flavour to it.
- Salad potatoes - around five large handfuls
- One lemon
- Chopped dill
- Greek yogurt
- A small handful of fresh parsley
- Four spring onions
- Prick the potatoes all over and place in a large pan, along with the lemon. Cover with boiling water and boil until they slide off the end of a fork - about 15 to 20 minutes
- Drain the potatoes, squeeze the lemon over them so that it bursts (be careful, it'll be hot) and toss the potatoes in the juice. Let them steam dry in the pan and leave them to cool until they're lukewarm
- Thinly slice the spring onions and pile them on top of the potatoes
- Add a large, heaped tablespoon of mayonnaise, two large, heaped tablespoons of Greek yogurt, half a teaspoon of mustard, a sprinkle of dill and the parsley, along with some salt and pepper Mix well so that the potatoes are covered in the sauce
- Swopping out the mayonnaise for extra light mayo will help with the calories here
- Don't be afraid to scale this up/down for larger/smaller groups of people —the quantities aren't an exact science and you can adjust them to taste