The Most Delicious Creamy potato Salad
This is a family favourite potato salad recipe. It is very quick to make and the secret is to dress it while it is still warm.
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Ingredients
- 1 kg potatoes suitable for boiling use more or less and just adjust the rest of the ingredients
- ½ cup mayonnaise
- ¼ cup sour cream
- gherkins or bread and butter pickles use as many as you wish and dice as thin or thickly as you wish
- 3 Tbsp pickle juice from the jar use apple cider vinegar if you prefer
- salt and pepper to taste
- 1 pinch dill add as little or more as you like
- 1 bunch spring onions finely chopped
Instructions
The Potatoes
- Peel and dice the potatoes into large chunksIf you dice them too small they will have a tendency to overcook. You can cut them up smaller after they cool down.Once they are cooked, enough so that they are still on the firmer side, drain and run under cold water for a minute or two to start the cooling process.Set aside and make up the dressing
The Dressing
- In a bowl add the remaining ingredients and give it a good mix.Once the potatoes have cooled down add the dressing. You want the potatoes to still have some warmth to them. They absorb the dressing better and you will have a much more creamy potato salad.Keep in the fridge in a covered container.It will keep for several days, if it even lasts that long!
Notes
Use low-fat mayo and sour cream if you want to make it more diet-friendly.
You can also add chopped eggs to the dressing. This will add extra protein so it is a nice addition.
I also like to add some whole-grain mustard as well sometimes.
Chives are also a nice flavour to add. Fresh would be the best though.
Servings: 8