Creamy Potato Salad (Quick and simple)
This creamy potato salad is about to become one of your favourites. Why wait until summer for this side dish when you can have it from your kitchen to your table in 30 minutes, any weeknight you want.
- 2 lb Potatoes
- 2 tbsp chives chopped
- 1 tbsp dill chopped
- Salt and black pepper to taste
- ⅓ cup mayonnaise: I used light mayonnaise.
- ⅓ cup Sour cream
- ⅓ cup red onion finely chopped
- ¼ cup salad cream
- 1 tbsp lemon juice
- Smoked paprika to garnish salad optional
Boil the potatoes: Add the potatoes to a large pan and cover with cold water, add salt to taste and cook the potatoes until fork-tender. Drain and set aside and leave to cool.
De-flame the onions: While the potato is boiling, de-flame the onions, pour cold water over the chopped onions and leave to stand for about 5 minutes. Drain and give it another rinse under a cold running tap.
Make the creamy dressing: In a small mixing bowl, add sour cream, mayonnaise, salad cream and mix to combine.
Transfer the cooled potatoes to a large bowl, add the creamy dressing, chopped onions, chives, dill, lemon juice, salt and pepper (if using) and mix to combine. sprinkle some smoke paprika on the salad just before serving.
Serve immediately or refrigerate until needed.
Calories: 263kcal | Carbohydrates: 43g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 169mg | Potassium: 1016mg | Fiber: 5g | Sugar: 4g | Vitamin A: 211IU | Vitamin C: 48mg | Calcium: 54mg | Iron: 2mg