As the weather is getting colder and colder, we like adding colours to our dishes. Somehow eating colourful foods makes us feel warmer inside.
This week’s potato salad takes inspiration from the lemon-yogurt dressing we made a few weeks ago. In search of lovely ingredients to pair it with, we came up with this colourful dish.
You need to do a bit of chopping, but we find that the preparation of this potato salad is quite relaxing, as there is no ‘right’ way to chop your ingredients. And if you are like us and always looking for new, interesting ways to make food and get culinary inspiration, we have two wonderful cooking workshops coming up at the end of November and in December. Have a look at our website and book, spaces are filling up fast!
This potato salad is perfect for lunch, as it can be enjoyed at room temperature and makes for a lovely dinner, especially served warm.
Peel the potatoes. In a large bowl with salted water boil the potatoes until tender but not mushy.
In the meantime prepare the rest of your ingredients.
Finely chop the spring onions. Place them in a large bowl (large enough to fit the potatoes afterwards). Cut the peppers in small cubes, strips or whichever shape you like. Add them in your bowl, along with the corn. Finely chop the dill and set aside.
When the potatoes are cooked and cool enough to handle, cut them in large bite-sized pieces. In your bowl, toss together the potatoes, vegetables, capers, dill, and lemon-yogurt dressing.
Serve warm or at room temperature.