Smaller and slightly sweeter than your average spud, the precious new potato works brilliantly in a salad. Here, we’re using the smoky heat of the barbecue to transform these earthy beauties into a summer side that’s truly special.
This simple new potato salad recipe is lifted with creamy labneh and the bright heat of zhoug – the only thing missing is good company to share it with. Enjoy.
You’ll need:
35g fresh coriander, roughly chopped
25g fresh parsley, roughly chopped
1 lemon
1-2 fresh jalapenos, or other green chilli, roughly chopped, seeds removed
1 garlic clove, crushed
½ tsp cumin seeds
¼ tsp green cardamom powder
4 tbsp olive oil
750g new potatoes
150g labneh
50g pomegranate seeds
- Place the herbs, garlic, chilli and spices into a blender and pulse until coarsely chopped. Add the juice of half the lemon with 3 tbsp of oil and a pinch of salt, then blend. For a smoother sauce, add water, 1 tbsp at a time, and blend until smooth. Season to taste with salt and lemon juice. Set aside.
- Place the potatoes into a large saucepan and cover with cold water. Season with salt and bring to a boil. Simmer for 13-15 mins, until just tender, drain and allow to steam.
- Transfer the potatoes to a large sheet of foil in one layer, drizzle with 1 tbsp of oil, season with salt and pepper. Wrap the foil into a parcel, ensuring the potatoes are covered (use another piece of foil if needed). Cook on the barbecue for 10-15 mins, until the potatoes are charred.
- Spread the labneh onto a plate. Top with the potatoes, drizzle with the zhoug sauce and scatter over the pomegranate, to finish.
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