Potato Salad
The dressing for the potatoes is delicious...it's creamy, mustardy and lemony all at the same time!
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.
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Nutrition
Calories: 177kcal | Carbohydrates: 36g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 5mg | Sodium: 131mg | Potassium: 866mg | Fiber: 5g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 44mg | Calcium: 36mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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