This Potato salad is very, very good indeed. It is my staple summer salad and one of my favourite left overs to snaffle from the fridge late at night. It is creamy with a little bite and incredibly moreish. Everyone goes crazy for it!
This my go to Potato Salad recipe throughout the whole of Summer. It is at it's best served straight out of the fridge or cool box and goes with about everything and anything that you can imagine on a summer plate.
It gets better for leaving for twenty four hours too. The savoury twang of the onions and chives really gets to work then.
Incredibly simple doesn't even cover it too, it is simply a matter of boiling the potatoes, waiting for them to cool and mixing in the dressing, onions and chives.........it just can't be right.
How Do You Make Potato Salad From Scratch?
- Boil the potatoes in salted water for about ten mins until tender.
- Meanwhile blitz the red onion in a small food processor or chop by hand finely.
- Drain the potatoes and allow to cool to room temp .
- Scatter in the red onion and snip the chives in with scissors.
- Add the mayo and yoghurt and then gently mix well together.
- Add a couple of pinches of salt. Taste and add more if required. Chill the assy off it.
How To Store Potato Salad
I store it in the fridge covered and it will last for about week very well. I prefer/ am obsessed with eating it cold straight from the fridge. Beware though it is incredibly moreish.
As it is made with mayonnaise it will not freeze well I'm afraid. Mayonnaise tends to split when frozen.
What Do I Serve With Potato Salad?
In fact I often just keep a tub of it permanently in the fridge for simple midweek meals, stick a Sausage Roll or slice of Quiche with it and suddenly you're eating like a King. Pass me the Swan....
IF YOU LIKE THIS RECIPE YOU MAY LIKE THESE
This is my go to Potato salad recipe. It is divine! Served cold it goes with about everything that you can think of.
- 1 kg new potatoes
- 4 tbsps mayonnaise
- 50 grams red onion
- 12 grams chives
- 1 tbsp yoghurt/sour cream
- salt seasoning
Boil the potatoes in salted water for about ten mins until tender.
Meanwhile blitz the red onion in a small food processor.
Drain the potatoes and allow to cool to room temp . Scatter in the red onion and snip the chives in with scissors. Add the mayo and yoghurt and then gently mix well together. Add a couple of pinches of salt. Taste and add more if required. Chill the ass off it.
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Nutritional info is only meant as a guide.
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