Friday, 24 January 2014

How to: Home-made Potato Salad

Hello my lovelies! 

I have something a little different for you today cause I've got food on the brain thanks to being on a 3 day carb curbing detox (why oh why is my liver so cruel?) so I thought I'd share with you my all time favourite thing to make from scratch... Potato Salad! 
I have given a list of ingredients plus alternatives so you can mix up what you may prefer to use


Serves: 4+

Time: 30-40 minutes

Best served with: Salmon & Vegetables

What you'll need:

  • Big bowl 
  • Table spoon
  • Tea spoon
  • Large chopping knife
  • Mixing spoon
  • Spoon to serve
  • Pan of water
  • 500g New Potatoes - the amount you use will vary depending on how many you are to serve
  • Crème fraîche OR Greek Yoghurt
  • Mayonnaise (I tend to use light mayo as it's a little healthier)
  • English Mustard
  • 1/2 a Lemon 
  • Mixed Herbs (you can use basil, pepper, rosemary or whatever herbs you may prefer)
  • Fresh Dill 
  • Fresh Chives OR Fresh Spring Onions
Note: The amount of herbs you use is entirely up to you, some people like lots, some people like little. 


  1. Heat the pan of water to boil before adding the potatoes. These will need to be cooked for around 20-30 minutes or until soft - check with a fork to see they are cooked throughout.
  2. While your potatoes are cooking, prepare your dill and chives by chopping them in to tiny pieces, try not to crush or snap the herbs but rather use a clean cut. If you struggle with a knife it may be easier to use scissors. Place the chives and dill to one side, separately. 
  3. In your bowl, mix together 2 tablespoons of mayonnaise and 2 tablespoons of crème fraîche until smooth.
  4. Then add 1 teaspoon of english mustard and 1 teaspoon of freshly squeezed lemon juice. Mix well.
  5. Now add your mixed herbs and chopped dill, again, mix well. At this point, some may also choose to add freshly ground black pepper.
  6. Once your poataoes have cooked, drain well and run them under cold water. Now cut each potato in to either halves or quarters depending on your preference. Immediately add the potatoes to the mixture once cut and mix well. 
  7. Finally, add the freshly chopped chives and top with a slice of fresh lemon. Serve in mixing bowl, simply add a serving spoon.

There you have it, a delicious home-made potato salad that can be eaten while still warm or kept in the fridge until needed. My family absolutely love my potato salad and I hope you do too! 

Bon Appetite!


Love you all!

T xxx