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Light Potato Salad Recipe

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Cooking time

Prep: 10 minutes Cook: 10 minutes

Skill level



Serves 4

A nice light summery potato salad recipe. Photo shows the potato salad served with chicken schnitzel.

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  • 450g Waxy Skin New Potatoes (I use Annabelle potatoes)
  • 50ml light chicken stock, hot
  • 3 tbsp mayonnaise
  • 2 tbsp herbed crème fraîche (can be plain, but this gives more flavour)
  • 4 spring onions
  • 2 tbsp chopped flat-leaf parsley


  1. Cook the potatoes in lightly salted water until tender (approx 10-12 minutes). Once cooked, drain the potatoes and slice them into smaller pieces. I prefer quarters.

  2. Put the still warm potatoes into a bowl with the chicken stock and stir. The potatoes should soak up some of the stock. Leave to cool a little.

  3. Trim the bases from the spring onions and remove any dry or unsightly tips. Finely chop.

  4. When the potatoes are still warm but no longer hot add the spring onions, mayonnaise, crème fraîche, parsley and a little seasoning. Gently mix to combine.

  5. You're done! Best served at room temperature, but can be made in advance and refrigerated.

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