This classic creamy potato salad is an essential dish at every barbecue and picnic. This recipe can be made in advance and refrigerated until needed, and is great when feeding a large crowd as the recipe is easily doubled.
How to Cook
- Place potatoes in a large saucepan of water and bring to the boil. Cook for 12 minutes or until cooked but still firm. Drain and leave to cool.
- Mix together mayonnaise, sour cream, freshly ground Gregg's Black Peppercorns, Gregg's smoked paprika and honey mustard dressing.
- Add onions to potatoes, season with Gregg's garlic salt, and stir through dressing.
- Garnish with chopped chives.
1 kg chat potatoes, halved
1 cup mayonnaise
1 cup sour cream
Gregg's Whole Black Peppercorns, freshly ground, to season
2 Tbsp honey mustard dressing
1 red onion, finely chopped
½ bunch chives, finely chopped