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Our BBQ Potato Salad
Brilliant for barbecues and summer dinners, this dairy-free potato salad combines new potatoes with pomegranate, fresh herbs and sumac. Everything is coated in a citrusy lemon and olive oil dressing - great if you prefer your potato salads with no mayo.
Introduction from Madeleine Olivia
I prefer a lighter and fresher version of the classic potato salad, something with lemony olive oil, aromatic herbs and juicy pomegranate to accompany a barbecue. This is super easy to make ahead and serve cold for hosting in the summer.
Ingredients
750 g (1 lb 10 oz) new potatoes, large ones cut in half
30 ml (1 fl oz/2 tablespoons) olive oil
zest and juice of 1 lemon
1 red onion, finely chopped
2 tbsp finely chopped parsley
3 tbsp finely chopped mint
2 tbsp finely chopped dill
1 pomegranate, deseeded
1 tsp sumac
sea salt and freshly ground black pepper
Method
Cook the potatoes in large saucepan of boiling salted water until tender, then drain and leave to steam.
Mix the olive oil, lemon juice and zest and salt and pepper to taste in a small bowl with a hand whisk.
Add the remaining ingredients to a large bowl, then add the potatoes and dressing, and mix to combine. Leave to chill in the refrigerator until ready to serve.
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