Ultimate Creamy Potato Salad
This ultimate creamy potato salad is simply delicious! Perfect as a side dish for a BBQ or on Christmas Day.
Recipe Video
Ingredients
- 1 kg Lotatoes baby potatoes
- 1 small red onion finely chopped*
- 2 celery stalks finely chopped
- 1 medium gherkin finely chopped
- 2 Better Eggs hard-boiled eggs peeled and chopped (optional)
- 2 tbsp chopped Italian parsley
- Salt and fresh ground black pepper
- Dressing
- 1/3 cup sour cream
- 1/4 cup extra virgin olive oil
- 2 tbsp DYC cider vinegar
- 1 tbsp freshly squeezed lemon juice
- 2 tsp honey
- 1/2 tsp fine sea salt
- freshly ground black pepper to taste
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1
*Cook's tip: Soak the chopped onion in a small bowl of ice-cold water for 10 minutes - it will make it less pungent. Drain before using.
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2
Halve the baby potatoes and cook in a large pot of salted, gently boiling water for 15-20 minutes until cooked. They are done when they can be easily pierced with the tip of a knife. Don't have the water boiling too hard - you don't want the potatoes to fall apart.
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3
Drain the potatoes and cool slightly.
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4
For the dressing: Place ingredients into a small bowl and whisk until combined.
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5
Taste and add more salt and pepper if desired.
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6
To assemble the salad: Place the potatoes and other salad ingredients in a large bowl and pour the dressing over. Stir gently to combine but be careful not to break up the potatoes as you stir.
