This specific time I made potato salad it wasn't to stuff myself but we had friends over for dinner and our little oven heats the entire apartment up when you turn it on and on hot days it turns into a sauna so anything other than boiled potatoes was out of the question. I decided to make Donna Hay's potato salad from Modern Classics 1. It is a creamy version so if you hate the creamy version probably stop reading now but if you like them or sit in the middle like me, keep reading because this is a simple and devilishly naughty but divine potato salad. It wont win any health awards let me tell you but mmmm yum!
The recipe says boil the potatoes whole then slice them but as normal I didn't read the recipe properly until I had cut all my potatoes and then it was too late so I cut them first then boiled them which seemed to work ok too. I also added a splash of vinegar to the dressing as I couldn't help myself and I love a good little tang on a dressing.
I served this potato salad with Jamie Oliver's Beer Butt Chicken I blogged about earlier (yes this post is LONG over due.. Im very sorry about that) and I also apologise about the lack of photo's... hunger always wins!
I would definitely make this again if friends were over but if your not a fan of creamy based salads this one is unfortunately not for you. I on the other hand, LOVED IT!
serves 4 -as a side dish
1kg potatoes, washed
1/4 cup chopped flat leaf parsley
3 spring onions, finely chopped
1/2 cup whole egg mayonnaise
1/2 cup sour creamsplash of white wine vinegar
pinch of salt and pepper
- Cook potatoes in boiling water until they are cooked through and soft (keep checking them as time will vary depending on the size of your potatoes). Drain. Refrigerate them until cool then cut into desired shapes. I sliced mine thickly to match the picture in the cookbook but this is where you can get creative.
- Make the dressing: combine the mayonnaise, sour cream, vinegar, salt and pepper in a small bowl and mix well. Taste and see if you need more seasoning or vinegar to your taste.
- Combine the cooled potatoes, parsley, spring onions and dressing together in a large bowl.
- Keep chilled if not serving straight away or serve it and enjoy!