Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 750g small baby/salad potatoes/‘Queen’ potatoes
  • 1 sprig of spring onion
  • 1 red onion
  • ½ small bunch of coriander
  • 4-5 small gherkins
  • 90g yoghurt
  • 50g sour cream
  • ½ tbsp sriracha
  • Zest and juice of ½ lime
  • 1 tsp honey
  • 2 hard boiled eggs
  • Optional: 4 pieces of steak (150g per person)
  • Salt and pepper
  • Olive oil
EUPOTATOES23240296 29678 2024 Shoot Foodphoto 820x480 10
Preparation time: 30 MIN Cooking time: 10-15 MIN
  1. Put the small baby/salad potatoes/‘Queen’ potatoes in a large saucepan. Cover with cold, salted water and bring to a simmer over medium heat. Cook for 10-15 minutes, or until soft. Drain and leave to cool completely.
  2. Finely slice the spring onion and red onion. Chop the coriander and gherkins.
  3. Whisk the yoghurt with the sour cream, sriracha, zest and juice from ½ lime, honey, the spring onion, and most of the coriander. Season with salt and pepper.
  4. Toss the cooled potatoes with the sriracha-yoghurt mixture until all the potatoes are coated. Add the sliced red onion and gherkins. Combine carefully. Garnish with the remaining coriander and quartered hard boiled eggs.
  5. Optional: Heat a non-stick frying/grill pan. Season the steaks with olive oil, salt and pepper. Grill the steaks to your liking. Slice and serve with the spicy potato salad.

Other surprising recipes

Lekker van bij ons Bord Bia European Potato Trade Association