Creamy Potato Salad

This creamy, tangy potato salad is the perfect side dish for BBQs, picnics, or family gatherings. Easy to make and packed with flavour. This potato salad is a crowd-pleaser and pairs perfectly with grilled meats or seafood.

Ingredients:

• 1 kg baby potatoes (or any waxy variety)

• 1/2 cup sour cream

• 1/3 cup mayonnaise

• 1 tbsp Dijon mustard

• 2 spring onions, finely chopped

• 2 tbsp fresh parsley, chopped

• Salt and pepper, to taste

Method:

1. Cook the Potatoes:

   • Wash and halve the potatoes (leave the skins on for texture and nutrition).

   • Place in a pot of salted water and bring to a boil. Cook for 12-15 minutes, or until tender but not falling apart. Drain and let cool.

2. Prepare the Dressing:

   • In a large bowl, whisk together sour cream, mayonnaise, and Dijon mustard until smooth. Add salt and pepper to taste.

3. Combine:

   • Add the cooked potatoes to the dressing while they’re still warm to absorb more flavour. Toss gently until all the potatoes are coated.

4. Add Flavour:

   • Mix in the chopped spring onions and parsley for freshness and crunch.

5. Chill and Serve:

   • Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve cold or at room temperature.

   
   

Pro Tips:

• Add crispy cut up bacon, diced capsicum, boiled egg chunks, or pickles for extra flavour.

• Swap parsley for dill or chives for a different herb profile.

• Swap out spring onions for red onions