A creamy potato salad recipe made with buttery new potatoes, chives and spring onions. Fresh, flavour packed and perfect for barbecues, lunches or summer dinners.
The Best Creamy Potato Salad Recipe with Chives and Spring Onion
- Total Time: 30 Minutes
- Yield: 4 1x
Description
Potato salad is one of those things that is either really good or deeply disappointing.
We have all had the sad versions sitting in plastic tubs at buffets where everything tastes slightly of fridge and the potatoes have somehow turned both watery and dry at the same time.
A good potato salad should not be like that.
It should have soft buttery potatoes, plenty of flavour and enough freshness to stop it feeling heavy. Something you actually want another spoonful of rather than politely taking a bit because it is there.
The type of potato matters far more than people think too. Jersey Royals are beautiful when they are in season and give that lovely earthy buttery flavour that works perfectly in potato salad. I also really like Charlotte potatoes for this because they hold their shape well, stay creamy inside and do not collapse the moment you stir everything together.
I actually made this the other day during one of those unusually hot UK weather spells where everyone suddenly starts buying barbecue food and pretending summer has fully arrived. Quite frankly, I could easily have sat there and eaten the entire bowl myself.
One thing that is quite interesting with potatoes is that once cooked and cooled, they actually contain more resistant starch, which can lower the glycaemic impact slightly compared to hot potatoes. So potato salad has a bit more going for it than people sometimes think.
I also think the dressing matters far more than people realise. It needs enough sharpness to lift the potatoes properly rather than just coating them in mayonnaise. The balance is what makes people keep going back for another forkful.
Chives and spring onions make a big difference here too. They bring freshness and a little bite which stops everything becoming too rich.
This is the sort of recipe that quietly disappears at barbecues and summer lunches while everyone pretends they are only taking a little bit.
Ingredients
- 750 g Jersey Royals or Charlotte potatoes
- A Pinch of Salt
- 1 Sprig of fresh mint
- 4 tablespoons mayonnaise
- 2 tablespoons crème fraîche
- 1 teaspoon Dijon mustard
- 1 tablespoon white wine vinegar
- 1 tablespoon extra virgin olive oil
- Pinch of sea salt
- Black pepper
- 4 spring onions, finely sliced
- Small handful fresh chives, chopped
Instructions
Wash the potatoes and cut any larger ones in half.
Place into a pan of salted water, with the sprig of mint, and boil until tender, around 15 to 20 minutes depending on size.
Drain well and allow to cool slightly, and remove the mint sprig.
Meanwhile, make the dressing by mixing together the mayonnaise, crème fraîche, Dijon mustard, white wine vinegar, olive oil, salt and black pepper.
Add the warm potatoes to a large bowl along with the spring onions and chives.
Pour over the dressing and gently mix until everything is coated.
Allow to cool before serving or chill in the fridge if preferred.
Notes
Using warm potatoes helps them absorb more flavour from the dressing.
Charlotte potatoes hold their shape particularly well.
Jersey Royals bring a lovely buttery flavour when in season.
Taste before serving as potatoes often need more seasoning than expected.
Fresh herbs make a noticeable difference here.
- Prep Time: 5 minutes
- Cook Time: 25 Minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: British
What potatoes are best for potato salad
Charlotte potatoes work particularly well because they stay creamy while holding their shape. Jersey Royals are also excellent when in season for their buttery flavour.
Should potatoes be warm or cold for potato salad
Slightly warm potatoes absorb the dressing better and carry more flavour.
Is cold potato salad healthier than hot potatoes
Cooked and cooled potatoes contain more resistant starch, which can slightly reduce their glycaemic impact.
Can potato salad be made ahead of time
Yes, it can be made earlier in the day and chilled before serving.