On the Side recipes
Best EVER Potato Salad
Who doesn’t love side dishes? They are a great addition to any lunch or dinner; they add something extra and make every meal that little bit more exciting. Having small side dishes available on the table is great for baby led weaning and getting your baby and your older children to try new things.
Finger foods make for ideal side dishes and are even better when they are easy to make and are baby friendly family food for everyone to enjoy.
It can be hard to make a meal that everyone will enjoy so adding side dishes gives a bit more choice for those days when your kids are being fussy and refusing to eat something they loved yesterday. Adding more variety means they are more likely to eat something so you can keep your kids healthy and well-fed. This Summer potato salad is an easy side dish and a total kid winner. It is appealing to the whole family, plus it’s simple enough that your kids can help you to make it, which means they’re more likely to eat it without complaining.
The recipe is sponsored by Dunnes Stores and is packed full of flavour using a mix of natural yogurt and sour cream to create a delicious creamy salad that kids love! It serves four adults and four children and only takes 30 minutes to make in total. You can buy all the ingredients in Dunnes Stores, and it’s so simple to make – get the kids involved mixing everything together, and they’ll be begging you to make it alongside every meal.
More healthy sides for baby led weaning:
Best EVER Potato Salad
4 Adults & 4 Children
1kg baby potatoes
4 cloves garlic
2 tablespoons olive oil
Black pepper to season
Zest one lemon
1 teaspoon paprika
1 tablespoon apple cider vinegar
4 spring onions
30g flatleaf parsley
100ml sour cream
100ml natural yogurt
4 radishes finely sliced to serve
- Add the baby potatoes and garlic cloves to a pot and cover with water. Bring to the boil then lower the heat and simmer until the potatoes are tender. This will only take about 10-15 minutes. Drain then remove the garlic cloves and leave them aside.
- Add the olive oil, back pepper, lemon zest, paprika and vinegar into the pot along with the potatoes. Toss the potatoes until they are fully coated, then allow them to cool fully.
- Place the potatoes into a large bowl, finely chop the spring onions and parsley and add to the bowl, along with the sour cream and yogurt and stir well.
- Serve with fresh slices radishes and a few extra spring onions.
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