Creamy Potato Salad
Serves 4-6
This potato salad is a great addition to a range of dishes including a barbecue, or as we have had it recently, roasted chicken and salad.
Whilst this is adorned in a luxuriously creamy dressing, by using light mayonnaise and half-fat crème fraîche, it’s not as bad for you as you might fear. It is delicious served warm, but is good cold also. If you don’t fancy the chives and spring onions, then a tea spoon of wholegrain mustard is a good addition to the dressing.
- Ingredients:
- 500-750g salad potatoes
- 2 tbsp light mayonnaise
- 2 tbsp half-fat crème fraîche
- 1 tbsp finely chopped chives
- 3 spring onions, sliced
- 2 tsp cider or white wine vinegar
- Salt and pepper to taste
Step 1: Cook the potatoes, bringing cold, salted water to the boil, and simmering them for 15-20 minutes. The potatoes will be cooked when you can easily pierce them with a sharp knife.
Step 2: Make the dressing by combining the mayonnaise, crème fraîche, vinegar, spring onions and chives in a bowl. Season to taste.
Step 3: When the potatoes are cooked, drain them and then chop them in half/thirds to make them roughly one inch in size.
Step 4: Add the potatoes to the dressing and combine. Serve warm or cold.
