Creamy Potato Salad
My week has been a little stressful and I felt like some comfort food. What better than a Creamy Potato Salad.
Creamy Potato Salad
We have been looking for a new home for almost a year and we have finally found a home that we love. It didn’t occur to me just how stressful buying a new home can be. There are a million things to sort out and most of it will be my responsibility, that I do know already.
I am a stay-at-home mum and most people, including my husband, thinks we just sit around and make ourselves pretty all day. I’m already feeling the strain and we haven’t even started packing yet.
I hope I survive from now until the day we move…wish me luck! When I’m stressed I look for comfort in food and that’s not a good thing. Luckily I’m not stressed 365 days a year…haha!
What potatoes are best?
If you do make this Creamy Potato Salad I suggest you use waxy potatoes. Waxy potatoes have a creamy, moist, firm flesh which usually holds its shape long after it’s cooked.
Creamy and Delicious
I used mayonnaise and sour cream which adds to the creaminess of the salad together with the eggs. Not many people add eggs to potato salad but the eggs makes all the difference in creating a delicious potato salad.
You can also opt for a light mayonnaise or some yogurt but if you already eating carbs then I suggest use that mayonnaise and go all the way. It’s not like you eat a potato salad everyday.
Fresh Herbs
Although I’ve added chives you can use parsley or spring onion. You can also leave out the onion if you not crazy about raw onion in your salad.
This Creamy Potato Salad is perfect for an easy weeknight summer meal or for the holidays.
If you are crazy about potatoes like I am then you will also love my recipe for Indian Fried Potatoes
Creamy Potato Salad
Ingredients
- 1 kg waxy potatoes you can also use waxy baby potatoes
- 3 large eggs hard boiled
- 1/2 cup good quality mayonnaise
- 1/2 cup creme fraiche
- 1 tsp fresh thyme leaves
- 1 spring onion chopped
- 1/2 small red onion diced
- fresh parsley (optional)
- chives
- salt
- pepper
French Dressing
- 1 tsp dijon mustard
- 3 tbsp olive oil
- 1 tbsp white vinegar
- 1 small clove garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 1 spring onion chopped
Instructions
- Boil your potatoes with the skin on in some salted water until they are cooked, about 30 minutes. You will know they are cooked when you poke a knife though it and it slides in easily. Do not overcook the potatoes or they will be mushy. Drain the excess water and set aside. Once they are completely cool, peel and cut into cubes
- Boil 3 eggs, remove the shell, chop them into little pieces and set aside. I boil my eggs by adding them into a saucepan with cold water. Once it starts to boil I then turn the heat off and cover the saucepan, leaving it on the hot stove for about 10 minutes. Take it off the stovetop and remove the shells, this way I get perfect boiled eggs all the time. If you want soft eggs you can remove it off the hot stove a little sooner.
- Mix all the ingredients for the french dressing and set aside. Once the potatoes are peeled and cubed add the eggs and mix in the dressing whilst the potatoes are still warm. Allow it to stand for a few minutes
- Mix in the mayonnaise and creme fraiche. Add more salt and pepper if required. Sprinkle in the thyme. spring onion and some fresh parsley if you wish
- Refrigerate until you are ready to serve
Just a question on the Mayo. Do you use a Tangy mayo or normal mayo mixed with sour cream as that sounds delicious. This is my next summer salad I will try.
Hi Shiralee! I use normal moyannaise for the salad.
Hi Lorraine,
Thank you so much for sharing your recipe. It was an absolute hit. ????
Thank you so much Naishia:-)
Thank you! So glad you enjoyed it:-)