Summary: I really love potato salad! Making your own is so easy and often a million times better than store bought. But I’ve been spoiled. My local chicken shop had the nicest home made potato salad. Well, had because they changed hands and it’s not so good now. Now that I’m back to making my own, I realize that my homemade was always better! I keep my version pretty classic and simple. I would normally add some parsley or fresh dill but I didn’t have any on hand. You can add anything you like really. Some like to add celery, chopped dill pickles, chopped boiled egg, grated cheese, bacon or ham pieces. Sometimes I change things up and keep the skins on or swap the quantities of the mayo and sour cream. That’s the nice thing about a classic, it’s a great base that you can make your own.
Ingredients
- 1 kg potatoes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tblsp lemon juice
- 2 tsp Australian mustard
- 1/8 tsp salt
- Freshly ground black pepper, to taste
- 1/2 small red onion, finely chopped
Instructions
- Peel the potatoes and chop them into bite sized chunks. Place the potatoes in a large saucepan and cover with cold water.
- Bring the potatoes to a boil. Once boiling cook for about 6 mins or until fork tender. Drain and set aside.
- Add the mayonnaise, sour cream, lemon juice, mustard, salt and pepper to large salad bowl. Whisk well, until thoroughly combined.
- Add the onions and still warm potatoes and stir well, making sure each piece of potato is coated in dressing.
- Refrigerate for several hours, or until chilled through, before serving.
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