Classic Potato Salad

Name: Classic Potato Salad
Cook time: 30 min
Yield: 6
Cuisine: West Australian
Ingredients: 1 cup quality mayonnaise; ½ cup sour cream or Greek yoghurt; 3 Tbsp Dijon mustard; 40mls white wine vinegar; 1 tsp white sugar (or to taste); 1 tsp salt (or to taste); ½ tsp black pepper (or to taste); 6 medium Spud Light Potatoes 800g; 2 spring onions finely sliced

	Cooking Time 30 minutes
	Serves 6 to 8

INGREDIENTS

1 cup quality mayonnaise
½ cup sour cream or Greek yoghurt
3 Tbsp Dijon mustard
40mls white wine vinegar
1 tsp white sugar (or to taste)
1 tsp salt (or to taste)
½ tsp black pepper (or to taste)
6 medium Spud Light Potatoes 800g
2 spring onions finely sliced


	PERFECT WITH Yellow Potatoes		ALSO GREAT WITH Red Potatoes

INSTRUCTIONS

Classic Dressing

Whisk all ingredients in a large bowl until combined.
Taste and season.

Potato Salad

Place potatoes, skin on, in a large pot and cover with water.
Cook for 15 mins or until fork tender.
Cut each potato into 6-8 even pieces.
Toss with a half portion of dressing and toss to coat.
Serve on a platter sprinkled with your choice of additional ingredients.

Mix things up a bit and add:

Crispy Bacon – ½ cup of crisp bacon and ¼ cup dill fronds (if you want to get really fancy try ½ cup chopped smoked almonds as well).
Italian Style – ¼ cup chopped sundried tomato, ¼ cup Italian parsley, ¼ cup chopped pitted olives and ½ lemon zested.
Egg Salad – 3 egg soft boiled, peeled and halved or quartered and ½ cup cornichons sliced into thin rounds.

TIP: Keep the skin on for extra nutrition!

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