Creamy Potato Salad
Serves 6 | Preparation 20 minutes | Cooking 10 minutes
5 medium sized potatoes, peeled and cubed
2 tsp apple cider vinegar
1 cup mayonnaise
5 tbsp salad cream
3 tbsp thick cream
2 tsp yellow mustard
1½ tsp salt
1 tbsp black pepper, freshly ground
1 cup celery, thinly sliced
½ cup green bell peppers, finely chopped
½ cup spring onions, finely chopped
2 small eggs, hard-boiled, peeled and quartered
½ cup fresh chives, finely chopped
Add some crushed garlic to the potatoes with the vinegar while still warm.
Boil the potatoes in salted water until just cooked. Drain and leave aside.
When the potatoes are lukewarm, pour the apple cider vinegar over them.
In a separate bowl, make the dressing by whisking together the mayonnaise, salad cream, thick cream, yellow mustard, salt and black pepper.
Gently mix the cooled potatoes, celery, bell peppers and spring onions into the dressing.
Refrigerate until required.
Before serving, place the salad in a serving bowl and top with the eggs.
Garnish with chives and season well.