New potato salad: Your summer BBQ's fresh star dish
When the season for new potatoes is in full swing, it's worth using their delicate flavor in simple yet impressive dishes. One standout option is the new potato salad—light, aromatic, and perfect for warm days.
New potatoes are a true seasonal treasure. They have thin, delicate skin and creamy, slightly sweet flesh that doesn't require many additions to shine on the plate. They are more valuable than older ones because they contain less starch and more vitamins and minerals. Their soft structure makes them perfect for all kinds of salads, as they don't fall apart, remain moist, and absorb the flavors of the additions like a sponge.
New potato salad is a great snack for summer days
There's nothing simpler or more satisfying than a hearty new potato salad. However, before you combine everything into one bowl, it's essential to understand what truly makes a difference in this dish. It's not about the quantity—it's about the taste. Every ingredient serves a purpose: potatoes provide the base, cucumber adds a slight tang, radishes add crunch, and dill ties it all together. Nothing here is accidental.
Ingredients:
- 1 lb. new potatoes,
- 6 pickles,
- a bunch of radishes,
- small red onion,
- a bunch of dill,
- 3 tablespoons of 18% sour cream,
- 1 tablespoon of mayonnaise,
- 2 garlic cloves,
- salt and pepper to taste
New potato salad step by step:
- Thoroughly wash the new potatoes and cook them in salted water until tender; do not peel them.
- After cooling, cut the potatoes into slices or larger chunks.
- Cut the pickles and radishes into slices, and the onion into thin slices.
- Chop the dill.
- In a small bowl, combine sour cream, mayonnaise, crushed garlic, salt, and pepper. This will be the dressing.
- Put all the ingredients in a large bowl, add the dressing, and mix thoroughly but gently.
- Refrigerate the salad for 20–30 minutes to allow the flavors to develop even further.
New potato salad is a great option for a barbecue
It's best served well-chilled. After about 30 minutes in the fridge, all the flavors combine, the dressing becomes creamier, and the potatoes soak up the aroma of garlic and dill. It looks great in a large glass bowl, but if you prefer, you can divide it into portions, making it an ideal option for a lunch box, a picnic, or as a side dish for dinner.
It's also one of those salads that cause a sensation at a barbecue. It pairs well with absolutely everything: pork neck, sausages, wings, roasted vegetables, and fish. Instead of another bland cabbage slaw or iceberg lettuce with tomato, put this on the table and you can be sure it will be the first to disappear. Substantial yet straightforward—just like good cuisine should be.
