Recipe creator and author Nicky Corbishley of Kitchen Sanctuary has shared her go-to potato salad recipe, which relies on a simple addition to mayonnaise: salad cream. She says the combination delivers a rich, creamy, and tangy result that elevates the classic side dish.
One Simple Ingredient Transforms Potato Salad
According to Corbishley, the key is mixing six tablespoons of full-fat mayonnaise with three tablespoons of full-fat salad cream. "The combo of mayo and salad cream gives richness with a welcome tang," she explained. The recipe also includes five medium-sized rooster potatoes (or alternatives like Maris Piper, Yukon Golds, or baby new potatoes), half a small white onion, a quarter teaspoon of white pepper, a pinch of salt, and optional chopped fresh chives and black pepper.
How to Prepare the Potato Salad
To make the dish, place the potatoes in a pan, cover with cold water, and bring to a boil. Reduce the heat and simmer for seven to nine minutes until tender. Drain and leave to cool completely. Once cooled, transfer to a large bowl and add the onion, mayonnaise, salad cream, white pepper, and salt. Mix gently until evenly combined, then taste and adjust seasoning if needed. Cover and refrigerate for at least 30 minutes, or up to one day before serving. Just before serving, sprinkle with chives and a little black pepper if desired.
Tips for the Best Results
Corbishley advises peeling the potatoes, as the skin tends to come off during boiling. She also notes that baby new potatoes can be used without peeling. The recipe is intentionally simple, using everyday ingredients. "It's so simple, and it's made with simple ingredients, nothing too fancy here, but still has bags of creamy flavour, it might be the best potato salad recipe!" she said.
