Easy Creamy Potato Salad
Try this Easy Creamy Potato Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- pinch of salt
- 5 medium-sized potatoes (i like red-skinned potatoes peeled and chopped into bite-size chunks
- 1/2 small brown onion peeled and chopped very finely
- 6 tbsp full-fat mayonnaise
- 3 tbsp full-fat salad cream**
- 1/4 tsp white pepper (this is a must – it can’t be replace
- 1 tbsp chopped fresh chives (optional)
- pinch of black pepper (optional)
- Carbohydrate 0.544833333333333 g
- Cholesterol 0 mg
- Fat 0.00583333333333333 g
- Fiber 0.0991666694482168 g
- Protein 0.0641666666666667 g
- Saturated Fat 0.00245 g
- Serving Size 1 1 -8 (6g)
- Sodium 26.072 mg
- Sugar 0.445666663885117 g
- Trans Fat 0.00163333333333333 g
- Calories 2 calories
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 bowl with the onion, mayonnaise, salad cream, half of the white pepper and the salt. Stir everything together to combine. Taste and add a little more seasoning if needed.Cover and refrigerate for at least 30 minutes (up to a day) before serving. Just before serving sprinkle with chopped chives and a little black pepper if you like.
