Serves 4

 

Ingredients 

750g new potatoes 

3 teaspoons extra virgin olive oil 

1 ½ tablespoons lemon juice 

Sea salt and freshly ground black pepper 

a small bunch of fresh chives 

Zest of 1 lemon 

3 tablespoons natural yoghurt 

 

Method  

1. Bring a large pan of salted water to the boil. 
2. Peel the potatoes and chop any larger ones in half, leaving the smaller ones whole. When the water is boiling, add the potatoes to the pan and bring back to a boil for about 10 to 15 minutes, depending on the size of your potatoes. Test them with the point of a knife to make sure they’re cooked through. 
3. As soon as they’re ready, drain them well in a colander and put them into a bowl. The trick is to dress the potatoes while they’re still hot. Mix the extra virgin olive oil and lemon juice in a bowl – if you’re only taking this to stage one or two, add 2 tablespoons of olive oil to your dressing, instead of only 3 teaspoons – this will make the consistency just right. 
4. Season with a pinch of salt and pepper and stir well.  Toss the hot potatoes in the dressing. Serve right away as it is, or move on to the next steps... 
5. Finely chop the fresh chives and sprinkle them over the potatoes. Toss well before serving. 
6. Toss the dressed potato salad and chives with the lemon zest and yoghurt, then serve. 

 

Feeding Kids Tip: Serve a small amount of a new food to start with. If your child doesn’t want to eat it, not much is wasted, and the rest can go in the fridge to try again tomorrow. 

 

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