Sour Cream & Chive New Potato Salad
Our sour cream & chive new potato salad is the perfect summer side dish! Here, tender new potatoes are coated in a creamy sour cream dressing that's flavoured with chives, mustard & a squeeze of lemon juice.
Servings: 6 People
Equipment
- Large Saucepan
- Large Mixing Bowl
- Microplane/Grater
Ingredients
- 1 kg New Potatoes
- 250 g Sour Cream
- 150 g Mayonnaise
- 1 tbsp Lemon Juice
- 2 tsp Dijon Mustard
- 1 Garlic Clove (Grated)
- 2 tbsp Finely Chopped Chives (Plus Extra For Sprinkling On Top)
Instructions
- Add the new potatoes into a large saucepan then cover with cold water & add in a good pinch of salt. If any of the potatoes are a bit big, chop them in half so that they all cook evenly.
- Cover the pan with a lid, set over a high heat then bring to the boil. Lower the heat slightly then gently simmer until the potatoes are just tender.
- Next, drain the potatoes through a colander then leave to cool.Letting potatoes steam dry improves their flavour, as running them under cold water can make them taste watery,
- Whilst your potatoes are cooling down, add the sour cream into a large mixing bowl with the mayonnaise, lemon juice, mustard, grated garlic & chives. Mix to combine then season with salt & pepper to taste.
- Once the potatoes are cool, chop them into 2cm pieces then gently stir through the dressing. Transfer to a serving dish, sprinkle with some extra chives then serve.
Notes
1. Cooking On An Aga - Use the boiling plate to cook the potatoes.
2. Potatoes - This recipe uses new potatoes but larger potatoes will work as well. I'd recommend Maris Pipers or Russet potatoes. If using larger potatoes, give them a wash before chopping into pieces. You can peel them if you like or leave the skins on.
3. Storage - Once mixed, this potato salad should be stored in an airtight container & will keep for up to 3 days in the fridge.