In the end, I settled on three salads. A couscous salad with pomegranate, a Moroccan chickpea salad and Potato Salad. It was a barbecue- there has to be potato salad! I will admit that I am not a fan of potato salad and all the gloopy, mayonnaise-y taste. However, a couple of bottles of Rose later and I can't help sneaking a spoonful to make sure that it is as gross as the last time I sneaking a spoonful. Most people I find don't have the same dislike so I made a potato salad that I could actually eat. I also found a use for the green tops from a bunch of salad onions; however, you could use the whole thing if available.
If you can't beat 'em, join 'em.
My Potato Salad
1 kg Baby New Potatoes (or any waxy potato)
Boil the potatoes in a stockpot until cooked through. Once cooked, drain and rinse in cold water until the potatoes are cool.
While the potatoes cool, mix all the ingredients for the dressing in a jar or small bowl. Place to one side.
Cut the potatoes into halves or quarters depending on their size.
Put the potatoes and green onions into a large bowl. Pour half the dressing over, stirring to mix and adding more dressing if needed.