Creamy potato salad recipe

If you like your potato salad with texture and tang, then this is the one for you. Photo / Fresh Media

Looking for a fresh take on potato salad? Skip the mayo.

This is a sublimely creamy and tangy potato salad that makes a lovely change from a traditional mayonnaise dressing. It’s studded with pieces of gherkin, celery, and onion to add contrasting flavours and textures to the salad.

Ultimate creamy potato salad recipe

Serves 6 as a side dish

Ingredients

1kg baby potatoes

1 small red onion, finely chopped

2 celery stalks, finely chopped

1 medium gherkin, finely chopped

2 hard-boiled eggs, peeled and chopped (optional)

2 Tbsp chopped Italian parsley

Salt and fresh ground black pepper

Dressing

⅓ cup sour cream

¼ cup extra virgin olive oil

2 Tbsp cider vinegar

1 Tbsp freshly squeezed lemon juice

2 tsp honey

½ tsp fine sea salt

Freshly ground black pepper, to taste

Method

1. 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.
2. Drain the potatoes and cool slightly.
3. For the dressing: Place ingredients into a small bowl and whisk until combined.
4. Taste and add more salt and pepper if desired.
5. 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.

NOTE: Try soaking the chopped onion in a small bowl of ice-cold water for 10 minutes - you’ll still get the flavour and crunch of raw onion in your salad but without the pungency. Drain before using.