Ingredients
Method
Preparation
- Put the cubed potatoes in a large pot. Cover with cold water and add 2 teaspoons of salt.
- Bring to a gentle simmer over medium heat. Cook until a fork slides into the potatoes easily, about 10 to 15 minutes depending on size.
- Drain the potatoes well in a colander. Return them to the bowl and let them cool for a few minutes so they’re still warm but not steaming.
Dressing
- In a small bowl, whisk together the mayonnaise, salad cream, chopped chives, dried dill, and a good grind of black pepper until smooth.
- Pour the dressing over the warm potatoes. Toss gently so the dressing coats each chunk. Taste and add salt and pepper if needed.
Serving
- Serve right away or chill in the fridge until needed.
Nutrition
Notes
Best served slightly warm or chilled. Refrigerate within two hours of making and store in an airtight container for up to 3 to 4 days. For a lighter dressing, swap half the mayonnaise for plain Greek yogurt; for vegan use, choose vegan mayonnaise and vegan salad cream.