There are as many recipes for potato salad as there are varieties of potato, and I have tried many of them. My own simple signature potato salad is to use parboiled unpeeled new potatoes with a sauce of mayo, Greek yoghurt, 1 tbsp Dijon mustard and chopped spring onions. But this one is better, trust me.
It was developed by my friend Rob, who made it for a barbecue he had been invited to and asked me over for a taste test to see if it passed muster. It did. And some!
There are two ‘secret’ ingredients that set it apart form other potato salad recipes I’ve tried: cream cheese and fresh chopped mint, which give the finished salad a real zingy freshness. I also added chopped chives to chopped red onion, because I love the sharpness those ingredients add.
This really is a winner. You will never need another potato salad recipe again.
For the potatoes:
Ideally Charlotte potatoes, or another waxy spud. Not floury. Approx. 500g, to serve 4 people.
For the sauce:
2 tbsp full-fat mayonnaise (it has to be Hellman’s)
2 tbsp double cream
3 tbsp full-fat cream cheese (such as Philadelphia)
2 garlic cloves, peeled, crushed and finely chopped
Small bunch of mint, leaves only, finely chopped
Small handful chives, finely chopped
Salt and freshly ground black pepper, to taste
1. Roughly chop the potatoes into 2cm chunks, then in a large pan of boiling water, cook for approx. 10 mins, until tender.
2. Drain the potatoes and allow to cool.
3. Meanwhile, make the sauce by combining all the ingredients in a large bowl and thoroughly mixing.
4. Add the potatoes to the sauce and stir through. Put in the fridge until ready to serve.
5. We had ours with crispy-skin roast chicken and green salad. Delicious.
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