Thursday, 3 May 2018

Luxury Potato Salad

 A delicious, creamy potato salad full of flavour

This potato salad is delicious both warm or cold, depending on what you're serving it with.

Great as an accompaniment to cold meats, smoked fish, cured meats, barbecues, salads, leftover roast chicken and almost anything you can think of!

If you want to lower the calories, use fat free Greek yoghurt, light mayonnaise and half fat creme fraiche (or just extra yoghurt). Will keep happily in the fridge for a few days. Serves 8 to 10 comfortably, easily halved.


  • 1.5kg small, waxy potatoes, scrubbed (e.g. Charlotte, or Anya for a treat!)
  • 2 tbsp white vinegar
  • 1/2 to 1 tsp sugar to taste (optional)
  • 2 rounded tsp Dijon mustard (or to taste, e.g. Maille)
  • 1 red onion, finely diced
  • 1 bunch chives, snipped (20g)
  • 100g yoghurt
  • 100g mayonnaise
  • 50g creme fraiche (or sour cream)
  • Salt and freshly ground black pepper to taste

1. Slice the potatoes into 2 or 3 pieces each (about 2cm thick). Boil for 12-15 minutes until just tender, then drain.

2. While the potatoes are cooking, make the potato salad dressing. Reserve a few snipped chives to garnish if you like, and mix everything else together in a large bowl, seasoning to taste.

3. Drain the potatoes as soon as they're just tender, then mix with the dressing while they're still warm so that they absorb the flavours of the dressing. Serve warm or cold.

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