Just like the pasta salad from two weeks ago (link), potato salad has been a firm favourite of mine since I was little. I love the creamy sauce, with just a little tang to it.
You will need:
- a sharp knife
- a chopping board
- a saucepan
- a mixing bowl
- a spoon or two
and the ingredients:
- salad cream (or vinegar)
- spring onions
Start by chopping your potatoes into chunks (full instructions here). You can use any potatoes, but my favourites for potato salad are small, firm ones like new potatoes.
Boil your potato chunks for 20-25 minutes, or until just cooked. They should be soft enough to poke a fork into, but still firm enough to hold together when you mix them with the sauce.
While your potatoes cook, slice your spring onion. (If you’re not sure how, check out the tutorial from last week here.)
Once your potatoes are cooked, drain the water off and allow them to cool. They don’t have to be completely cold, but if they’re too hot they’ll ruin your sauce. (If you’re in a hurry, try putting the potatoes in the mixing bowl on top of a freezer block or ice pack.)
Mix together your potatoes, spring onion, and equal parts salad cream and mayonnaise. (for a creamier sauce, use more mayonnaise; for a tangier sauce, more salad cream! And if you haven’t any salad cream, try mixing a little vinegar into your mayonnaise instead.)
And that’s it! Potato salad is a great summer dish, for barbecues and picnics, or even to go with your favourite sandwich!
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