Classic Creamy Patato Salad
By T2T Food Blogger Kathryn Bowers
I'm not going to lie but there is nothing pretty about a potato salads!
But my classic potato salad recipe is the perfect BBQ side dish, great to take to a picnic or paired with roast leftovers. This perfectly balanced flavours are to easy not to try.
1.5 kg small potatoes, (I use half white + red)
4 eggs, boil and peeled
3 spring onions, finely sliced
3 sticks of celery, finely sliced
5 small jar pickles or gherkins, diced
1 cup mayonnaise
½ cup sour cream
1 tbs seeded mustard
1 tbs english or dijon mustard
salt and pepper to taste
2 tbs fresh dill
Cut the potatoes in quarters, add to a pot of salted boiling water to cook until just tender. Remove from heat and drain, set aside to cook. ( for best result cool in the fridge for about 4 hours)
Whisk together mayonnaise, sour cream, both mustards, salt/ pepper and dill adjust to personal tast.
Place cooled potatoes, celery, spring onions, pickles and eggs in a large serving bowl.
Carefully mix in creamy dressing until all of the ingredients have combined.
Cover the bowl with cling wrap and place into the fridge until ready to enjoy.