Ultimate Creamy Potato Salad
This ultimate creamy potato salad is simply delicious! Perfect as a side dish for a BBQ or on Christmas Day.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
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.
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.
3
Drain the potatoes and cool slightly.
4
For the dressing: Place ingredients into a small bowl and whisk until combined.
5
Taste and add more salt and pepper if desired.
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.
