Creamy Potato Salad
Delicious potato salad with eggs, mayonnaise and crème fraiche
Servings: 8
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
Notes
1.You can add spring onion and parsley to the salad or a mixture of herbs
2. You can use half sour cream and half mayonnaise if you wish. You can also use some yogurt together with the mayonnaise or use mayonnaise only