This potato salad recipe is from the super schnitzel recipe in Jamie Oliver's Jamie's Comfort Food recipe book. He has a selection of recipes from the book on his website, however, this one isn't one of them! I've made the potato salad quite a few times to have as part of a buffet selection and most recently as a side with our chicken cordon bleu.
I love the dressing for the salad...it's creamy, mustardy and lemony all at the same time!
Tips
- Enjoy this as a side to some of our chicken and turkey recipes or as part of a buffet or picnic.
- This potato salad can easily be made in advance and kept in the fridge until needed.
- The recipe is easily adapted if you're cooking for less or more people.
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Click here for all side dishes, and here to browse salad recipes.
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Spanish
At the heart of Spanish cooking are iconic dishes like paella, a flavourful rice dish often made with seafood, chicken, or rabbit, and tapas, small plates of appetisers that showcase a variety of tastes and textures, from patatas bravas (fried potatoes with spicy tomato sauce) to gambas al ajillo (garlic shrimp). You'll find all of these and more in this delicious selection of Spanish recipes!!
How to make this Potato Salad
Ingredients
- 800g new potatoes
- cooking salt
- 3 tbsp sour cream
- 1 tsp English mustard
- a small bunch of fresh chives, chopped
- salt and freshly ground black pepper
- juice of half a lemon
Instructions
- Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry and cool slightly.
- In a small bowl, mix the sour cream with the mustard and chives. Season with salt and freshly ground black pepper, to taste. Add the lemon juice and stir to mix together.
- Roughly chop the cooled potatoes and place them in a bowl.
- Pour over the sour cream mixture, then toss to coat the potatoes. Check the seasoning and serve.
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Potato Salad
Equipment
Ingredients
- 800 g (1.8 lb) new potatoes
- cooking salt
- 3 tbsp sour cream
- 1 tsp English mustard
- a small bunch of fresh chives chopped
- salt and freshly ground black pepper
- juice of half a lemon
Instructions
- Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry and cool slightly.
- In a small bowl, mix the sour cream with the mustard and chives. Season with salt and freshly ground black pepper, to taste. Add the lemon juice and stir to mix together.
- Roughly chop the cooled potatoes and place them in a bowl.
- Pour over the sour cream mixture, then toss to coat the potatoes. Check the seasoning and serve.
Notes
- Enjoy this as a side to some of our chicken and turkey recipes or as part of a buffet or picnic.
- This potato salad can easily be made in advance and kept in the fridge until needed.
- The recipe is easily adapted if you're cooking for less or more people.
You might also like to try:
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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