My week has been a little stressful and I felt like some comfort food. What better than a Creamy Potato Salad.
We have been looking for a new home for almost a year and we have finally found a home that we love. It didn’t occur to me just how stressful buying a new home can be. There are a million things to sort out and most of it will be my responsibility, that I do know already.
I am a stay-at-home mum and most people, including my husband, thinks we just sit around and make ourselves pretty all day. I’m already feeling the strain and we haven’t even started packing yet. I hope I survive from now until the day we move…wish me luck! When I’m stressed I look for comfort in food and that’s not a good thing. Luckily I’m not stressed 365 days a year…haha!
If you do make this Creamy Potato Salad I suggest you use waxy potatoes. Waxy potatoes have a creamy, moist, firm flesh which usually holds its shape long after it’s cooked.
I used mayonnaise and crème fraiche which adds to the creaminess of the salad together with the eggs. Not many people add eggs to potato salad but the eggs makes all the difference in creating a delicious potato salad. You can also opt for a light mayonnaise or some yogurt but if you already eating carbs then I suggest use that mayonnaise and go all the way. It’s not like you eat a potato salad everyday.
Although I’ve added fresh thyme and chives you can use parsley and spring onion. You can also leave out the onion if you not crazy about raw onion in your salad.
This Creamy Potato Salad is perfect for an easy weeknight summer meal or for the holidays.
If you are crazy about potatoes like I am then you will also love my recipe for Indian Fried Potatoes
Creamy Potato Salad
- 1 kg waxy potatoes you can also use waxy baby potatoes
- 1 small red onion finely diced
- 3 large eggs hard boiled
- 1/2 cup/125ml good quality mayonnaise
- 1/2 cup/125ml creme fraiche
- 2 tspn dijon mustard
- 1 tbsp white wine vinegar
- 1 small garlic clove minced
- 1 tspn fresh thyme leaves
- 1 tbsp chopped chives
- Boil your potatoes with the skin on in some salted water until they are cooked, about 30 minutes. You will know they are cooked when you poke a knife though it and it slides in easily. Do not overcook the potatoes or they will be mushy. Drain the excess water and set aside. Once they are completely cool, peel and cut into cubes
- Boil 3 eggs, remove the shell, chop them into little pieces and set aside. I boil my eggs by adding them into a saucepan with cold water. Once it starts to boil I then turn the heat off and cover the saucepan, leaving it on the hot stove for about 10 minutes. Take it off the stovetop and remove the shells, this way I get perfect boiled eggs all the time. If you want soft eggs you can remove it off the hot stove a little sooner.
- Mix the Dijon mustard, white wine vinegar, garlic and thyme and mix it into the potatoes once peeled and cubed and let it sit for 5 minutes
- Add the eggs and onion
- In a medium bowl mix together the mayonnaise and crème fraiche and mix it into the potatoes.
- Add some pepper and season with more salt if required. Garnish with chives and refrigerate until ready to serve
- Crème Fraiche is a version of sour cream which has a higher fat content. It is much thicker and richer than sour cream and not as tangy
- You can add spring onion and parsley to the salad or a mixture of herbs
- The Crème Fraiche can also be replaced with yogurt
- Mayonnaise on its own will also work well