Mum’s potato salad

"What's a gathering without a potato salad? This recipe is shamelessly stolen from my Mum, whose potato salad is – to put it simply – the best. You can use any vinegar-based salad dressing you have on hand."

Mum’s potato salad Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  15 minutes

• difficulty

  Easy

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Ingredients

• 1 kg baby new potatoes
• 125 g (½ cup) sour cream
• 60 ml (¼ cup) French or Italian salad dressing
• 60 ml (¼ cup) thin cream
• 125 g (½ cup) mayonnaise
• 6 eggs, hardboiled, peeled and quartered
• ¼ cup chopped flat–leaf parsley

Chilling/freezing time: 10 minutes

Instructions

1. Place the potatoes in a large saucepan of lightly salted cold water and bring to the boil over high heat. Reduce the heat to low and simmer until tender. Drain and stand until cool.
2. Place the sour cream, dressing, cream and mayonnaise in a bowl and whisk to combine well. Gently stir through the potatoes, eggs and half the parsley, then transfer to a serving bowl.
3. Scatter with the remaining parsley and serve.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Bring A Plate

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG