HOW TO MAKE A GOOD POTATO SALAD RECIPES
POTATO SALAD RECIPES | BBC GOOD FOOD
A versatile side dish to see you through from Christmas buffets to summer picnics. Make a classic creamy potato salad or try our Tex-Mex-inspired, Mediterranean-style and healthier versions.
Provided by Good Food team
Number Of Ingredients 1
HEALTHIER POTATO SALAD RECIPE | BBC GOOD FOOD
Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
Provided by Angela Nilsen
Categories Buffet, Lunch, Side dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6
Number Of Ingredients 9
Steps:
- Cut the potatoes into 2.5-3cm chunks (step 1), so that they are all the same size and will cook evenly. Put them in a pan of boiling water. Once the water has returned to the boil, lower the heat slightly and cook for about 10 mins or until just cooked and still keeping their shape. Tip them into a colander to drain well, then transfer to a large bowl.
- While the potatoes are cooking, mix together the mayonnaise, yogurt, crème fraîche, mustard and milk. Add the spring onions, then most of the chives and tarragon to the potatoes (step 2). Season with pepper and a pinch of salt.
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold – but the flavour is best if not served straight from the fridge.
Nutrition Facts : Calories 215 calories, FatContent 12.1 grams fat, SaturatedFatContent 2.7 grams saturated fat, CarbohydrateContent 21.9 grams carbohydrates, SugarContent 4.5 grams sugar, FiberContent 2 grams fiber, ProteinContent 4.5 grams protein, SodiumContent 0.5 milligram of sodium
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- Place potatoes in a Dutch oven or large kettle and cover with water; bring to a boil. Reduce heat; cover and simmer until tender, 20-30 minutes. Drain and cool., Peel and cube potatoes; place in a large bowl. Add eggs, celery, onions and pickles. , In a small bowl, combine mayonnaise, pickle juice, mustard, celery seed, salt and pepper until blended. Pour over potato mixture; mix well. Cover and refrigerate at least 4 hours. If desired, serve in a lettuce-lined bowl and top with pickle slices.
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POTATO SALAD RECIPES | BBC GOOD FOOD
A versatile side dish to see you through from Christmas buffets to summer picnics. Make a classic creamy potato salad or try our Tex-Mex-inspired, Mediterranean-style and healthier versions.
From bbcgoodfood.com
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See details
HEALTHIER POTATO SALAD RECIPE | BBC GOOD FOOD
Swap most of the mayo for yogurt and crème frâiche and cut the fat of classic new potato salad by almost two thirds
From bbcgoodfood.com
Total Time 20 minutes
Category Buffet, Lunch, Side dish
Cuisine British
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From bbcgoodfood.com
Total Time 20 minutes
Category Buffet, Lunch, Side dish
Cuisine British
Calories 215 calories per serving
- Spoon the dressing over the potatoes while they are still warm (step 3), then toss gently together so that they are well coated but don’t break up. Tip the potato salad into a serving bowl and scatter over the remaining chives and tarragon. Serve cold – but the flavour is best if not served straight from the fridge.
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