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 suit for boiling
- 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 like
- 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 chunks. If you dice them too small, they will have a tendency to overcook. Cut the potatoes smaller once cooled.
- Once the potatoes 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 slightly, 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 creamier 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 mayonnaise 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.
- 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