Ultimate Creamy Potato Salad
A delightful potato salad recipe with an exceptionally creamy homemade dressing, featuring apple cider vinegar and sour cream. This will be a family favourite.
Ingredients
- 1 kg baby potatoes We used Lotatoes
- 1 small red onion finely chopped*
- 2 celery stalks finely chopped
- 1 medium gherkin finely chopped
- 2 Better Eggs hard-boiled, peeled and chopped (optional)
- 2 tbsp Italian parsley chopped
- Salt and fresh ground black pepper
Dressing
- ⅓ cup sour cream
- ¼ cup extra virgin olive oil
- 2 tbsp DYC apple cider vinegar
- 1 tbsp freshly squeezed lemon juice
- 2 tsp honey
- ½ tsp fine sea salt
- freshly ground black pepper to taste
Instructions
- Halve the baby potatoes and cook in a large pot of salted, gently boiling water for 15-20 minutes until cooked. They are done when they can be easily pierced with the tip of a knife. Don’t have the water boiling too hard - you don’t want the potatoes to fall apart.
- Drain the potatoes and cool slightly.
- For the dressing: Place ingredients into a small bowl and whisk until combined. Taste and add more salt and pepper if desired.
- To assemble the salad: Place the potatoes and other salad ingredients in a large bowl and pour the dressing over. Stir gently to combine but be careful not to break up the potatoes as you stir.
Notes
*Cook’s tip: Soak the chopped onion in a small bowl of ice-cold water for 10 minutes - it will make it less pungent. Drain before using.
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