BBQ season is upon us and, as tomorrow we have ‘open house’ for the church, this afternoon has been spent getting a few bits and pieces ready to serve alongside the meat. We’ll have the usual array of green and tomato salads, breads, sauces and coleslaw, plus Mexican rice, summery cucumber salad, and this potato and spring onion salad. I’m just hoping that it won’t rain 🙂

Ingredients (serves about 40-50 as part of a buffet)

  • 2 kg mini potatoes
  • 300ml creme fraiche
  • 1 tsp freshly ground pepper
  • a pinch of salt
  • 1 tbsp garlic puree
  • 1 bunch spring onions, thinly sliced

Method

Boil the potatoes for 10-12 minutes until cooked. Allow them to cool, and then slice them in half.

Mix together the creme fraiche, salt, pepper and garlic puree. Carefully mix this with the potatoes until they are all coated, and then stir in most of the spring onion slices. Transfer into a serving bowl and scatter the remaining spring onion on the top. Chill well before serving.

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