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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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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