You know you’ve got a good recipe when your wedding guests are talking about the ‘amazing potato salad’ and then discussing it the next day on social media. It made the previous day spending 10 hours preparing food for 130 people all worth it. That and marrying my husband of course!
This is a recipe I have made for years and years and it’s always a hit; buffets, BBQs, picnics and packed lunches.
It’s quite possibly the best potato salad in the world. If Carlsberg did potato sides…
I now use vegan mayonnaise when I make this for myself and my family. Hellman’s to be exact, but I’ve used regular and light mayo many ,many times before and it’s always turns out delicious. I also used Waitrose & Partner’s Essential brand for the vinaigrette, but again you can use your own preferred brand.
**Serves 2-4
Time - 30 minutes plus cooling
Ingredients**
- 500g new potatos, washed and cut into quarters or bite sized pieces
- 4 spring onions, finely chopped
- Small bunch of chives, finely chopped
- 1 red onion, finely chopped
- 2 tbsp vinaigrette
- 5 tbsp mayonnaise
- Salt & black pepper to season
Method
- Boil the potatoes for 15 – 20 minutes until soft. Drain and allow to cool.
- Prepare your vegetables whilst the potatoes cool.
- Combine your cooled potatoes, prepared vegetables, mayonnaise and vinaigrette. Season to taste with salt and pepper.
- Serve immediately or store in an airtight container in the fridge for up to two days.
