Classic Creamy Patato Salad

By T2T Food Blogger Kathryn Bowers
Creamy potato 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)
Cream dressing》
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. 

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