Yoghurt & Mint Potato Salad

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Whilst you can't tell from looking out the window right now (or at least, you can't whilst I'm typing this...), barbecue season is coming up fast. It kind of feels like we wait all year for the two or three days where the sun beats down hot enough to warrant a barbecue. Those afternoons are the best - hot coals, the smell of kebabs, glasses of cold Pimms, easy laughter and a little tinge of sunburn at the end of the day. It's a British institution.

However, I don't love everything about barbecues. Too often the add-ons get a bit forgotten. What should be a smorgasbord for the senses descends into gloopy coleslaw and a limp side salad. If it can't go on the barbecue, it becomes an afterthought. Which, if you ask me, is a shame - there's nothing better than a good buffet.

With a little bit of prep work, however, you don't have to stick to dry bread rolls. This version takes a little bit more preparation but you can mix it all up in advance and whip it out at the last minute to wow your guests. Based on this recipe from My Darling Lemon Thyme, this potato salad is light, fresh, colourful, with a bit of a crunch. It's as far away from that sad, mayonnaise-soaked dish that usually masquerades as a potato salad as it's possible to be. Trust me.

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You'll need:

  • 1kg new potatoes
  • 150ml natural yoghurt
  • handful of mint leaves, finely chopped (and a few extras left whole)
  • juice of 1/2 a lemon
  • a small glug of olive oil
  • 2 tsp. tahini
  • 1/2 tsp. sugar
  • 1 garlic clove - crushed or finely grated
  • salt and pepper
  • 240g radishes (or thereabouts)
  • a handful of cress

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1. Cut the potatoes in half (or quarters, depending on how big you want them).

2. Cover with water and throw in a few mint leaves. Bring to the boil.

3. Whilst the potatoes are cooking, mix together the yoghurt, mint, tahini, olive oil, sugar, garlic salt and pepper in a bowl.

4. Prepare your radishes and cress and set aside.

5. Once your potatoes are cooked through, drain and leave to cool.

6. When your potatoes are cooled a little (I prefer them a little warm but if you like them cold, leave in the fridge for a couple of hours) pop your potatoes, radishes and cress in a serving bowl.

7. Pour over the dressing and mix together. Garnish with a couple of mint leaves and serve!

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