Make potato salad that’s 'creamy' yet 'tangy' and ready in 30 minutes
Potato salad is easy to whip up in a hurry using this delicious recipe packed with creamy and fragrant ingredients.
No BBQ is complete without homemade potato salad on the side, but few recipes deliver the creaminess that makes it so delicious.
While some versions of potato salad call for mayonnaise, and others yoghurt, this recipe uses a mixture of both for extra flavour.
Riverford Organic Farmers have shared their expertly crafted formula made with all the best bits for an unforgettable dish.
This particular recipe from Riverford Farmers features a mouth-watering blend of capers, gherkins and mustard vinaigrette to "cut through" the creaminess of the dish, making it the perfect accompaniment to any summer meal.
What’s more, it takes just 30 minutes to prepare from start to finish, making it a breeze to rustle up even on short notice.
Creamy potato salad recipe
Ingredients
- 1kg new potatoes, scrubbed
- 100ml white wine vinegar
- One tablespoon olive oil
- Five eggs, hardboiled, shelled and chopped
- 150ml Greek-style yoghurt
- 150ml mayonnaise
- 150ml crème fraîche
- 2-3 tbsp chopped gherkins
- One tablespoon capers
- One tablespoon English mustard
- One tablespoon whole grain mustard
- One tablespoon fresh dill, chopped
- Salt and pepper to taste
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Method
Begin by boiling the whole potatoes in salted water until they're fluffy and fork-tender. Meanwhile, measure out the capers and soak in a bowl of cold water for 20 minutes.
When the potatoes are cooked, drain and set aside for later, then remove the capers from the bowl of water. Squeeze the capers dry then chop them up finely to add in to the bowl later.
While the potatoes are still hot, quarter them and toss them into a large, clean bowl ready for the dressing. Add the vinegar, oil and a generous helping of salt and pepper, then mix everything.
In a separate bowl, combine the remaining ingredients - yoghurt, mayonnaise, creme fraiche, gherkins, mustard, dill, chopped eggs and capers. Stir well to blend the flavours.
At this stage, you can also introduce any additional ingredients; chopped spring onions, shallots, chives, parsley or other green herbs.
Transfer the dressed potatoes into the sauce mixture and stir until thoroughly seasoned.
The potato salad is ready to serve immediately, and it will keep for approximately three days in the fridge.
This dish is incredibly adaptable, and many of the ingredients can be interchanged based on what's available in your kitchen.
New potatoes can be replaced with chopped jacket potatoes, and the boiled egg can be omitted entirely.
