Creamy Potato Salad
New to a potato salad? try this simple, yet delicious recipe!
5 medium-sized potatoes I like red-skinned potatoes, peeled and chopped into bite-size chunks
½ small brown onion peeled and chopped very finely
6 tbsp full-fat mayonnaise
3 tbsp full-fat salad cream**
¼ tsp white pepper this is a must – it can’t be replaced with black pepper
pinch salt
1 tbsp chopped fresh chives optional
pinch black pepper optional
diced crispy bacon pieces optional
Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 7-9 minutes until tender. Drain the potatoes and leave to cool.
Place the cooled potatoes in a mixing bowl. Add in the onion, mayonnaise, salad cream, white pepper, and salt.
Stir everything together to combine. Taste and add a little more seasoning if needed.
Cover and refrigerate for at least 30 minutes (can be up to a day) before serving.
Just before serving sprinkle with chopped chives and a little black pepper if you like. And you can add crispy bacon pieces for texture and taste.
