Potato Salad with Spiggie Courgette Relish

by Elizabeth Atia -

While I was growing up in rural east-coast Canada, we had a lot of village gatherings. There were many pot luck dinners hosted as fundraisers or to celebrate something - proper Cape Breton hospitality. The whole village pitched in and families brought their favourite dishes: cold roast meats, bread rolls, salads, sweets... and my personal favourite - potato salad!

Ever since I have had a weakness for potato salad, and I always have to make a batch to accompany a barbecue.

Recently the sun shone down upon us and we took advantage of the fine weather with a beach barbecue day with friends.

I brought potato salad.

I usually make my potato salad with chopped up gherkins, but I was out of gherkins and I was trying to use up things in my fridge, so I assembled together this recipe using some Spiggie Courgette Relish by west side company Shetlandeli.

I have to say I am really rather pleased at how well it turned out, and as I used low fat yogurt and lighter-than-light mayonnaise it comes in at only 95 calories per 100 gram serving (for those of us who are counting!).

Potato Salad with Spiggie Courgette Relish

Course: Main

Servings: 10 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients
  • baby new potatoes - 1 kg (boiled whole and cooled)
  • Shetland eggs - 2 (hard boiled; I used Turriefield)
  • Spiggie Courgette Relish - 2 tbsp (by Shetlandeli)
  • celery - 1 stick (I used Turriefield)
  • red onion - 1/4 (finely chopped)
  • spring onions - 2 (I used Turriefield)
  • fresh dill - 1 tbsp (I used Turriefield)
  • sea salt - (to taste)
  • freshly ground black pepper - (to taste)
  • fat free natural yogurt - 100 grams (I used Yeo Valley)
  • lighter-than-light mayonnaise - 100 grams (I used Hellmans)
Instructions
  1. Peel the cold potatoes (if desired, sometimes I leave them with their skins on) and cut into 1-2 cm pieces into a bowl.
  2. Peel the eggs and chop into 1 cm pieces and add to the potatoes along with the Spiggie courgette relish, the finely diced celery, red onion, spring onion and dill. Toss gently and season well with salt and pepper.
  3. Combine the mayonnaise and yogurt together in another bowl. Gently mix into the potato salad and chill until needed.
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