I never used to like potato salad
much, but I tried a really good one recently (at my favourite local bagel shop,
The Whole Bagel) and discovered that the secret is to use sour cream instead of
mayonnaise, which can be a bit sickly. Using sour cream gives you a really
fresh, clean taste, which I've complimented with a handful of zingy fresh
coriander and just a dash of chilli. This goes beautifully with a steak, cooked
on a barbecue or simply griddled in a pan, to make a quick & delicious dinner.
Two big handfuls of new potatoes
A small handful of fresh
Start by making the potato salad
- boil the potatoes for 15-20 minutes, until soft when prodded with a fork, and
leave to cool for about an hour. Cut the potatoes into bite-sized chunks, then
combine in a bowl with the sour cream, spring onions, coriander and sweet
chilli sauce. Season generously and have a taste to make sure it's all
To cook the steaks, the first
thing to do is to get the pan really really hot. Crush the garlic and sprinkle
over the meat with plenty of black pepper, then pop into the pan and cook for
two minutes on each side (three minutes for medium-rare).
Serve the steaks with a pinch of
salt and a generous spoonful of potato salad, sprinkled with a little more
coriander, and wash down with a cold beer.