Reinvent the picnic for the modern world with made-to-be-mobile dishes, such as this potato salad recipe. A garlicky mustard kick rescue potatoes from potential blandness.
Recipe: Garlic potato salad with lemon crème fraiche
Serves 6
1.5kg mixed potatoes, cubed
3 tbsp olive oil
Zest and juice of 1 lemon
175ml crème fraîche
1 tbsp maille mustard
2 garlic cloves, minced
to serve:
4 tbsp fresh chives, finely snipped
Fresh dill
Red onion pickle (for recipe, see page 29 of July’s The Simple Things for the perfect potato salad recipe accompaniment)
1. Preheat oven to 190c/fan 170c/ 350f. Toss the potato cubes in olive oil, season with salt and freshly ground black pepper and arrange in a single layer on a large baking sheet. Bake for 45 mins–1 hour or until golden and crisped. Set aside to cool.
2. In a large bowl, place the lemon juice and zest, crème fraîche, mustard and garlic. Whisk together, then toss with potatoes, making sure to coat everything well. Top with fresh chives, dill and onion pickle.
Turn to page 26 of July’s The Simple Things for more al fresco picnic recipes.
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