Ready to spice up your salad repertoire? Delicious Potato Salad is here! 🥔✨This recipe features tender baby potatoes, bursting with flavour, tossed with crisp spring onions and a delightful sprinkle of fresh dill. A touch of mayonnaise creates a light and creamy dressing that elevates every bite.
| Course | Salads |
| Servings | 4 persons |
| Preparation Time | 10 minutes |
| Cook Time | 10 minutes |
Ingredients for the Potato Salad
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| 8 – 10 slices | Baby potatoes |
| 2 – 3 tbsp | Finely chopped spring onions |
| 2 – 3 tbsp | Celery stalks finely chopped |
| ½ cup | Fresh dill leaves finely chopped |
| ½ cup | Pickled gherkins, chopped |
| ½ cup | Parsley leaves, chopped (optional) |
| 3 – 4 tbsp | Mayonnaise |
| 6 – 8 | Olive oil |
| Mustard | |
| Lemon juice | |
| Salt to taste | |
| ½ cup | Pepper to taste |
Instructions for the Ingredients for the Potato Salad |
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| 1. | Wash the baby potatoes really well to get all the dirt off. Boil in salted water until the potatoes are cooked. (They should have a bite and not be too mushy). Immediately soak them in ice cold water for a few minutes. Drain and dry completely on a tea towel. |
| 2. | Cut the potatoes into 2 halves. Add the gherkins, spring onions, dill, parsley, celery and mix well. |
| 3. | In a bowl, prepare the dressing. Add in mayonnaise, olive oil, mustard, lemon juice, salt and pepper. |
| 4. | Mix the dressing to the potato mixture and mix well. Chill for 1 – 2 hours. Serve chilled. |
Note:
1.You can add ½ cup mayonnaise, ½ cup hung curd or sour cream to the above dressing instead of using the full cup of mayonnaise.
2.Instead of olive oil, you can flavor the above with truffle oil to impart a good truffle flavor.
