Potato Salad
Here’s how to make my classic potato salad, perfect accompaniment to your summer barbecue.
Print Pin RateServings: 6
Ingredients
- 800 g Baby potatoes
- 1 Red onion diced
- 1 Bunch of chives finely chopped
- 4 tbsp Crème fraiche
- 4 tbsp Mayo
- 1 tbsp Dijon mustard
- 1 Lemon
Instructions
- Start by cutting the baby potatoes into half and the bigger ones into quarters.
- Drop them into a pan of salted boiling water and cook until tender.
- Drain them into a colander then run cold water over until they cool down.
- Tip the cooled potatoes in a large mixing bowl, then add in the red onion, chives, crème fraiche, mayo, mustard and the zest and juice of a lemon.
- Season with salt and pepper then stir it well until it’s well combined.
- Pile it up high in a salad bowl and serve it alongside your barbecue or summer spread.
3 comments on “Potato Salad”
Really nice recipe that is so adaptable. Had no chives, used spring onions. Wanted a little more spice, added a pinch of cayenne and upped the Dijon just a little – great go to, no agro, kids could make it dish. Many thanks.
As a side note p.s. – your story is inspiring. I have implemented AQA Unit Awards and the Duke of Edinburgh Award in our fostering agency which does no mainstream, just complex medical needs, additional needs and disabilities. Life changing and so great to see EVERYONE able to participate. Two of our candidates are doing cookery/baking for their skill.
This recipe is the best ever potato salad I have made – I would definitely rate it higher than any shop bought potato salad and will make it again and again. Thank you for the recip Jon.
Made this so many times over the summer, easy to make and so tasty, excellent recipe.