BBQ · Vegetarian
19 April 2020
Jax's Potato Salad
I thought that my potato salad was the best, but just recently we celebrated a joint birthday (Jax, myself, my grandma and my cousin) and Jax made this incredible, herby, creamy, fresh potato salad and I just have to share the recipe. I think the key to a good potato salad is to NOT put onion in it!
Ingredients
Method
- Add potatoes to a large saucepan, cover with cold water and bring to the boil. Reduce to a simmer and cook until still tender, about 10 minutes (you don’t want to over cook the potatoes).
- Drain, and allow to cool (about 30 minutes). Cut in half.
- In serving bowl combine sour cream, mayonnaise, seeded mustard, dill, chives, lemon zest and juice along with sea salt to taste. Mix well to combine. Toss through potatoes until well coated (don’t forget to cool your potatoes, if you don't the dressing will become liquid and won't coat the potatoes nicely, cool / cold is the key).
Notes
Try and find the smallest new potatoes you can get.
If you have some really nice tiny potatoes you can leave these whole.
Follow along
Recipes, travel and what I'm cooking in Studio Maybe.
