This potato salad recipe is from the super schnitzel recipe in Jamie Oliver's Jamie's Comfort Food recipe book. He has a selection of recipes from the book on his website, however, this one isn't one of them! I've made the potato salad quite a few times to have as part of a buffet selection and most recently as a side with our chicken cordon bleu.
I love the dressing for the salad...it's creamy, mustardy and lemony all at the same time!
Tips
- Enjoy this as a side to some of our chicken and turkey recipes or as part of a buffet or picnic.
- This potato salad can easily be made in advance and kept in the fridge until needed.
- The recipe is easily adapted if you're cooking for less or more people.
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Click here for all side dishes, and here to browse salad recipes.
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ITALIAN
Whether you're looking for classic Italian recipes such as bolognese, lasagne, and carbonara or lighter recipes like risottos, gnocchi, and pasta salads, the recipes here on Felly Bull won't disappoint. There's a vast selection of delicious meals to cook, and enjoy making over and over again!!
How to make this Potato Salad
Ingredients
- 800g new potatoes
- cooking salt
- 3 tbsp sour cream
- 1 tsp English mustard
- a small bunch of fresh chives, chopped
- salt and freshly ground black pepper
- juice of half a lemon
Instructions
- Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry and cool slightly.
- In a small bowl, mix the sour cream with the mustard and chives. Season with salt and freshly ground black pepper, to taste. Add the lemon juice and stir to mix together.
- Roughly chop the cooled potatoes and place them in a bowl.
- Pour over the sour cream mixture, then toss to coat the potatoes. Check the seasoning and serve.
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What do you think of when asked 'what's comfort food?'…top of my list is macaroni cheese!! There's LOADS of comfort food recipes on Felly Bull - here's 13 of my favourites...
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Potato Salad
Equipment
Ingredients
- 800 g (1.8 lb) new potatoes
- cooking salt
- 3 tbsp sour cream
- 1 tsp English mustard
- a small bunch of fresh chives chopped
- salt and freshly ground black pepper
- juice of half a lemon
Instructions
- Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry and cool slightly.
- In a small bowl, mix the sour cream with the mustard and chives. Season with salt and freshly ground black pepper, to taste. Add the lemon juice and stir to mix together.
- Roughly chop the cooled potatoes and place them in a bowl.
- Pour over the sour cream mixture, then toss to coat the potatoes. Check the seasoning and serve.
Notes
- Enjoy this as a side to some of our chicken and turkey recipes or as part of a buffet or picnic.
- This potato salad can easily be made in advance and kept in the fridge until needed.
- The recipe is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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