Potato Salad

Ingredients:

2kg Washed Baby Potatoes (or potatoes of your choice)

1 Cup Sour Cream (I use Lite)

1 Cup Whole-Egg Mayonnaise

Handful Parsley, chopped

1 Garlic clove, crushed

1 Tbl Dijon Mustard

Juice of 1/2 Lemon

2 Tbl Chives, finely chopped, or 4 Spring Onions (Green Shallots), finely sliced

1/2 Cup Cooked Peas (add more or less to your liking)

Directions:

Cut baby potatoes in half or quarters depending on how you like your salad.  I like it rustic and chunky, so I halve them.

Boil potatoes until tender but not over-cooked.  Drain and set aside to cool.

Combine the sour cream, mayonnaise, garlic, mustard and lemon juice in a bowl and whisk to combine.

Place the potatoes in a large serving dish and pour sauce mixture over the top.  Gently toss to coat the potatoes.

Add the parsley, chives or spring onions and peas, and again, gently toss the potatoes to distribute ingredients evenly throughout the salad.

Chill salad in the fridge until ready to serve.

For best results, prepare the day before serving.

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