Refreshing Potato Salad: The perfect BBQ companion

Potato salad is a true queen among summer dishes. Simple, satisfying, and versatile, it's excellent as a side dish for lunch, picnics, or barbecues. It's particularly good when new potatoes hit the market, though it also works well with older ones. In that case, choose salad potatoes that hold their shape after boiling.

This salad was an unexpected hit when my sister-in-law brought it over. I promptly asked for the recipe and have been making it for every barbecue. I recommend serving it chilled, straight from the fridge - it's a perfect counterbalance to the smoky flavours of grilled foods and is especially refreshing on warm days.

For a lighter version, mayonnaise can be substituted with thick natural or Greek yoghurt. For a different flavour profile, fresh, aromatic dill can be used instead of chives.

Ingredients:

• 500 g of salad or new potatoes,
• 3 eggs,
• 1 bunch of radishes,
• 1 cucumber,
• 1 small bunch of chives,
• 3 tablespoons of mayonnaise,
• 1 tablespoon of mustard,
• 2 tablespoons of canola oil,
• salt and pepper to taste.

Preparation:

1. Rigorously wash the potatoes and boil them in salted water until tender. Then drain and let them cool.
2. Hard boil the eggs, cool them and peel.
3. Slice the radishes and dice the cucumber into small pieces. Finely chop the chives.
4. Cut the boiled potatoes into medium-sized chunks and place them in a bowl.
5. Add the sliced radishes, diced cucumber, and chives.
6. Whisk together the mayonnaise, mustard, oil, salt, and pepper in a separate bowl.
7. Pour the dressing over the potatoes and vegetables and mix well.
8. To finish, fold in the chopped eggs carefully to avoid crushing them.

The salad is now ready. The preparation is straightforward and fast, making the salad so delicious that this recipe is one to remember. Enjoy!