Creamy Potato Salad
It is the olives and gherkins that really give this salad a nice kick to match the potatoes. My children like strong flavours, however, you could hold back on the olives and gherkins. Or they could be sprinkled over for those who like them.
Ingredients
- 1 kg desiree potatoes or similar all-purpose potato variety
- 1/2 teaspoon salt
- 4 tablespoons mayonnaise
- 1/2 cup yogurt
- 1 teaspoon dijon mustard
- approx. 6 green olives roughly chopped
- 3-4 gherkins roughly chopped
- handful of parsley chopped
- lemon or lime juice to taste
- 2 free range eggs hard-boiled then roughly chopped
- salt and pepper to season
Instructions
- Wash and chop the potatoes into 1.5cm cubes. We like mouthful sized chunks but they could be bigger if you like. We also leave the skin on, but again up to you. Put the chopped potatoes into a large saucepan and cover with cold water (if using new potatoes, use boiling water). Add the salt (1/2 teaspoon) and bring to the boil then simmer for about 12-15 minutes until the potatoes are just tender. Drain in a colander and refresh under cold water. Tip - To save on pots I add the eggs to the potatoes (once the water is boiling) for exactly 5 minutes (use a timer) then scoop them out and cover with cold water to cool.
- Meanwhile combine the mayonnaise, yogurt, mustard, olives, gherkins and parsley in a bowl. Check the taste and adjust with lemon juice and seasoning.
- Once the potatoes are cool-ish (luke warm is OK), combine with the chopped eggs and dressing. Finally check the seasoning. This salad can be made ahead of time and covered in the fridge until ready to serve.