Potato salad becomes creamier and more flavourful when you combine mayonnaise with one everyday ingredient: salad cream. According to recipe creator Nicky Corbishley of Kitchen Sanctuary, mixing these two condiments delivers a perfect balance of richness and tang.
Why Add Salad Cream?
Nicky explained: "The combo of mayo and salad cream gives richness with a welcome tang." She added that the recipe is deceptively simple: "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 Best Potato Salad
To make Nicky's potato salad, you will need: five medium-sized rooster potatoes (alternatives include 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, a quarter teaspoon of white pepper (black pepper cannot be substituted), a pinch of salt, one tablespoon of chopped fresh chives (optional), and a pinch of black pepper (optional).
Step-by-Step Method
Start by placing the potatoes in a pan and covering them with cold water. Bring to a boil, then reduce the heat and cook gently for seven to nine minutes until the potatoes are tender. Drain thoroughly and set aside to cool completely. Once cooled, transfer the potatoes to a large bowl. Nicky advises peeling the potatoes if desired, noting that "the skin tends to come off when boiling the potatoes anyway." For baby new potatoes, peeling is unnecessary.
Add the onion, mayonnaise, salad cream, white pepper, and salt to the bowl. Mix gently until all ingredients are evenly combined. Taste and adjust seasoning if needed. Cover the bowl and refrigerate for at least 30 minutes, or up to one day before serving. Just before serving, scatter chopped chives and finish with a little black pepper if desired.
Tips for Perfect Results
Using full-fat mayonnaise and salad cream is recommended for the creamiest texture. White pepper is specified because its flavour differs from black pepper and cannot be replaced. The salad can be prepared a day in advance, making it convenient for gatherings.
