Creamy Potato Salad
Tender waxy potatoes folded through a creamy mayonnaise and sour cream dressing with boiled eggs, crisp spring onions, and fresh herbs.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 295 kcal
Equipment
- •Large saucepan
- •Small saucepan
- •Colander
- •Mixing bowl
- •Whisk
- •Chef's knife
Nutrition
Per serving, approximate
- Calories
- 295 kcal
- fat
- 17 g
- carbs
- 30 g
- fibre
- 3 g
- protein
- 6 g
- calories
- 295 kcal
Instructions
- 1
Place the diced potatoes into a large saucepan and cover with cold, salted water.
- 2
Bring to the boil over high heat and cook for 12 to 14 minutes until just knife-tender.
- 3
Boil the eggs in a separate saucepan for 8 minutes, cool in ice water, and peel.
- 4
Drain the cooked potatoes in a colander and allow them to steam dry until barely warm.
- 5
Whisk the mayonnaise, sour cream, Dijon mustard, vinegar, salt, and pepper in a large bowl.
- 6
Coarsely chop the peeled hard-boiled eggs into chunks.
- 7
Add the warm potatoes, chopped eggs, spring onions, and celery to the dressing.
- 8
Scatter in the fresh parsley and dill.
- 9
Gently fold all ingredients together with a rubber spatula so the potatoes stay intact.
- 10
Cover and chill in the fridge for at least 30 minutes before serving.
Chef's tips
Always choose waxy potatoes rather than floury baking potatoes so the pieces hold their shape after boiling. Dressing the potatoes while they are still slightly warm allows the dressing to soak in, giving much better flavour throughout.
Ingredient substitutions
- sour cream → Greek yoghurt
- white wine vinegar → pickle brine or lemon juice
Storage
Keep covered in an airtight container in the fridge for up to 3 days.
Reheating
Serve chilled straight from the fridge; this dish is not suitable for reheating.
Common mistakes to avoid
- •Overcooking the potatoes until they break down into mash when stirred.
- •Dressing cold, wet potatoes, which makes the creamy sauce watery and bland.
- •Skipping acid like vinegar or mustard, leading to a heavy and cloying dressing.
Serving suggestions
Cooked Creamy Potato Salad?
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