Potato salad is a timeless side dish for summer barbecues, picnics, or family gatherings. A truly great potato salad should be rich, creamy, and bursting with flavour. Relying solely on mayonnaise, however, doesn't quite achieve the ideal balance.
The Secret Ingredient: Salad Cream
Award-winning recipe creator Nicky Corbishley of Kitchen Sanctuary shares her go-to potato salad recipe that delivers wonderfully creamy and flavoursome results. Nicky incorporates one straightforward ingredient found in many households: salad cream. She explains: "The combo of mayo and salad cream gives richness with a welcome tang."
Nicky adds: "It's one of those recipes that I've never been sure whether to write about. It's so simple, and it's made with simple ingredients, nothing too fancy here, but still has bags of creamy flavour, it might be the best potato salad recipe!"
Ingredients for the Perfect Potato Salad
- Five medium-sized rooster potatoes (or Maris Piper, Yukon Golds, or baby new potatoes)
- Half of a small white onion
- Six tablespoons of full-fat mayonnaise
- Three tablespoons of full-fat salad cream
- ¼ teaspoon of white pepper (cannot be replaced with black pepper)
- A pinch of salt
- One tablespoon of chopped fresh chives (optional)
- A pinch of black pepper (optional)
Step-by-Step Method
First, place the potatoes in a saucepan and cover with cold water. Bring to the boil, then reduce the heat and simmer gently for seven to nine minutes, until the potatoes are completely tender. Drain thoroughly and leave to cool entirely. Once cooled, transfer the potatoes into a large bowl.
Nicky recommends: "It's a good idea to peel the potatoes, as the skin tends to come off when boiling the potatoes anyway. You can replace the potatoes with baby new potatoes if you prefer. If you're doing that, then you don't need to peel them."
Then, incorporate the onion, mayonnaise, salad cream, white pepper, and salt. Stir carefully until everything is uniformly blended. Taste and adjust the seasoning as needed. Cover the bowl and refrigerate for a minimum of 30 minutes, or up to one day before serving. Just before serving, sprinkle over the chopped chives and add a touch of black pepper, if desired.
