Potato Salad

Name: Potato Salad
Yield: Serves Four
Ingredients: 675 g/1½ lb small firm potatoes; large sprig of mint; 2 tablespoons salad oil; 2 teaspoons wine vinegar; 3 tablespoons soured cream; 1 tablespoon mayonnaise; 2 tablespoons chopped chives

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

This is a particularly good potato salad, and if mixed with chopped or sliced frankfurters, ham or salami, makes a very good lunch-time dish.

Ingredients

675 g/1½ lb small firm potatoes
large sprig of mint

Lunch
Gluten-free
Vegetarian

Method

Do not peel the potatoes but wash them well. Boil them in salted water, with the sprig of mint, until just tender. Peel them while they are still hot. Cut them up if they are at all large. While they are still hot mix them well with the oil and the vinegar. Leave them to cool.

Mix the soured cream, mayonnaise and half the chives together and turn the potatoes in this dressing. Turn them