Hello!

  • Serves 6
  • Makes 1
  • 20 minutes
  • Difficulty Easy
  • 9 Ingredients
March 3, 2020

64 Comments

Like to use potato salad as your go-to recipe when you’re asked to ‘bring a salad’?

Or are you just looking for a potato salad recipe that you can have on the table in minutes?

Look no further! This recipe is a slightly lighter take on potato salad recipes from the 70s! The MoM.Cook Club team created this recipe after one of the Mums decided to lose a little weight but couldn’t bear to part with potato salad altogether.

We love that this potato salad still uses a creamy style dressing … but is so much lighter!  Feel free to introduce a little more lime juice if you want to lighten up even more.


Ingredients (serves 6 | makes 1 Large Bowl)

  • 18-20 Baby Coliban Potatoes (or similar white skinned baby potatoes)
  • 6 tbsp Light Sour Cream
  • 1 large Lemon, deseeded and juiced
  • 4 Spring Onions, finely chopped
  • 6 Eggs
  • 2 tsp Dijon Mustard
  • 2 tsp Sea Salt Flakes
  • 1 tsp White Pepper
  • 2 tbsp Good Quality Whole Egg Mayonnaise

Method

  1. Place the baby potatoes into a saucepan and place the eggs on top. Cover with water, add a teaspoon of salt and boil until tender through to the centre of each potato. If you do not have baby potatoes, chop larger potatoes into 2 or 4 pieces to get to a size roughly the size of a golf ball.
  2. While the potatoes and eggs are boiling, combine the sour cream, lemon juice, mayonnaise, dijon mustard, salt and pepper and mix well.
  3. Once the potatoes have boiled, strain and allow to cool. Peel the eggs while the potatoes are cooling while running under cold water. While the potatoes are still a little warm, pour the dressing over all the potatoes and mix gently (we like to use food grade gloves and toss with our hands).
  4. Transfer the potatoes to serving bowl or platter, nestle the boiled eggs (cut into quarters) amongst the potatoes and garnish with the chopped spring onions. Sprinkle with a tiny amount of salt and pepper to serve.

If you'd like to make your Potato Salad a little more substantial you could sprinkle with bacon croutons or stir through hot smoked salmon and a little fresh dill. Small white pickled onions are also an interesting addition that adds a little crunch. You might also like to switch out the Dijon Mustard for Seeded Mustard for a stronger taste and a more grainy dressing. Here's a few more classic salads you might like to try:
  • This looks like a beautiful potato salad!

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  • Nothing better than a good potato salad in summer.

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  • I have my favorite Egg, bacon and potato salad

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  • When we have people over for a BBQ I always make Potato Salad with Egg and Spring Onion.

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  • Love potato and egg salads

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  • I also add in some bacon for added taste.

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  • Sounds perfect for my next BBQ!

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  • Very simple recipe but the dressing is a no-no for me. I’m allergic to all citrus


    • I would just leave the lemon out, may taste better anyway without it

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  • Love this recipe, such an easy classic

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  • Have made this recipe in numerous occasions but with a few additional extras of my own.
    Love this recipe and it’s so quick and easy to make ❤️❤️

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  • Will definitely try this, I also love potatoe salad but I don’t make it very often because of the fat content, sounds so yummy

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  • I love trying different ways for potato salad, thanks for sharing

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  • Nice comfort food!

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  • Great dish to share. Thanks.

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  • An easy and delicious salad l would love to make!

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  • A good potato salad is always popular. Thanks.

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  • Looks like a move and easy recipe for potato salad!

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  • This sounds good – thank you .

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  • Great recipe might be my new side dish for entertaining in summer

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  • I’ve never used sour cream in potato salad, only mayonnaise. I must try this.

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