Potato salad

I have been craving potato salad the last few days...and I finally remembered to get some potatoes from the supermarket today. I had it for dinner tonight...was as good as I hoped it would be. Yum!

Now I'm not talking about the acidic, squishy store bought variety. I'm talking about rustic, garlicky potatoes that...shock..taste like potatoes! Super simple, and I love this variation. I hope you like it too.

Now I quite like egg in my potato salad, but since I am related to an non-believer, I reflexively do not put it in...but I served it with a soft boiled egg...and some spinach, just to make it a bit more balanced for dinner.

Bon appetit!

Ingredients

1kg baby cream potatoes, washed but KEEP the skin ON!
2 tablespoons finely chopped basil
2 tablespoons capers
2 tablespoons sliced kalamata olives
Corn kernels (I used a 72g tin coz that's what I had, but go for gold cooking your own)
1 heaped tablespoon garlic aioli
2 - 3 tablespoons plain yoghurt (I used goats yoghurt, but if you're not a fan, use your favourite plain or Greek yoghurt)
1/4 Spanish onion, finely chopped

Chop the potatoes into mouth sized pieces. Mine were quite little so they were quartered. Now, I'm not a 'boil my vegetables' fan, however there are two reasons I will boil my veggies. Potato salad and mashed potato. The texture is worth the loss of nutrients (and remember, you can be a bit virtuous, you've left the skin nutrients in tact :-) ). Boil until cooked but not too squishy. I must admit I am not entirely sure how long that took...I was watching tv (blush).

Carefully drain the water off the potatoes and let them cool a bit. Then, add all the other ingredients and gently mix to combine.

That's it. Easy. Generally I would serve it as a side salad, but is great by itself for a light dinner or lunch. I like it slightly warm...but enjoy it as you see fit.

Xxx