Creamy Potato Salad Side Dish
A smooth and flavorful potato salad crafted from a time-tested family recipe. This side dish blends soft, tender potatoes with a rich, tangy dressing for a deliciously comforting accompaniment. Ideal for gatherings, BBQs, or everyday meals.
Pin it to remember it!
Print Recipe
Servings: 8
Ingredients
- A pinch of finely ground white pepper essential for flavor balance
- 3 heaping tablespoons of rich salad cream
- 1 tablespoon fresh chives finely chopped (optional garnish)
- 5 red-skinned potatoes peeled and diced into bite-sized pieces
- A pinch of fine sea salt
- Half of a small brown onion very finely minced
- 6 tablespoons of thick full-fat mayonnaise
- A dash of ground black pepper optional, for serving
Instructions
- Place the diced potatoes in a saucepan, submerge them in cold water, and set the pot over high heat. Once boiling, reduce the heat to a gentle simmer and cook for 7–9 minutes, until the potatoes are tender and can be easily pierced with a fork.
- Once cooked, drain the potatoes thoroughly and allow them to cool completely at room temperature.
- Transfer the cooled potatoes to a large mixing bowl. Add the finely chopped onion, mayonnaise, salad cream, white pepper, and salt.
- Mix all components together gently but thoroughly, ensuring each piece of potato is evenly coated in the creamy mixture. Adjust seasoning to taste, if needed.
- Cover the bowl and refrigerate the salad for at least 30 minutes, or up to 24 hours before serving.
- When ready to serve, garnish the top with chopped chives and a light sprinkle of black pepper, if desired.
Notes
Potato Preparation:
Peeling the potatoes is recommended, as their skins tend to loosen during boiling. Alternatively, baby new potatoes can be used unpeeled for a more rustic texture. Potato Type:
Floury varieties like Rooster yield a softer texture with fluffy edges, while waxy potatoes offer firmer, more defined pieces—use according to preference. Advance Preparation:
This dish benefits from refrigeration and can be made a day ahead. Store it covered in the fridge for up to 2–3 days. Scaling:
The recipe can be increased or decreased proportionally, maintaining the same ingredient ratios. About Salad Cream:
Salad cream is a creamy, tangy British condiment. It may be found in international sections of larger supermarkets or ordered online.
Peeling the potatoes is recommended, as their skins tend to loosen during boiling. Alternatively, baby new potatoes can be used unpeeled for a more rustic texture. Potato Type:
Floury varieties like Rooster yield a softer texture with fluffy edges, while waxy potatoes offer firmer, more defined pieces—use according to preference. Advance Preparation:
This dish benefits from refrigeration and can be made a day ahead. Store it covered in the fridge for up to 2–3 days. Scaling:
The recipe can be increased or decreased proportionally, maintaining the same ingredient ratios. About Salad Cream:
Salad cream is a creamy, tangy British condiment. It may be found in international sections of larger supermarkets or ordered online.