Claire's creamy potato salad
- Preparation and cooking time
- Total time
- Plus 20 mins to cook the potatoes
- Easy
- Serves 6
Ingredients
- 800g small new potatoes
- 3 spring onions , finely chopped
- 1 tbsp small capers
- 2 tbsp cornichons , finely chopped
- 3 tbsp mayonnaise , or less to taste
- 1 tbsp sour cream, or more to taste
- 1 tbsp lemon juice (optional)
- salt and pepper
- small handful dill leaves, roughly chopped
- small handful parsley leaves, roughly chopped
Method
- STEP 1Cut potatoes in half. Boil unpeeled potatoes for 15-20 mins, until a sharp knife slides easily into them. Drain and transfer to a bowl.
- STEP 2While the potatoes are still warm, stir in the mayonnaise and sour cream, chop and add the other ingredients, season to taste and add a little lemon juice if a sharper taste is required.
- STEP 3Cover the bowl with clingfilm. When the potatoes are no longer warm, chill in the fridge for at least an hour (or overnight).
- STEP 4Reserve a little of the dill and parsley for garnish
