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Light and Creamy Potato Salad

This will be your new favourite potato salad recipe - trust us! - by Jane Ash
  • 11 Feb 2019
Prep: 20 Minutes - Cook: 15 Minutes - Easy - Serves 6-8
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If you're looking for a new potato salad recipe that's not too heavy, then give this cracker version a go! It's perfect for your next barbecue or even a yummy side dish with dinner.

Ingredients

1.25kg washed red potatoes

2 stalks celery (175g), very thinly sliced

4 green spring onions, thinly sliced diagonally

½ cup small fresh mint leaves

DRESSING

¾ cup buttermilk

½ cup whole-egg mayonnaise

2 tablespoons wholegrain mustard

2 teaspoons lemon juice

Method

  1. Cut potatoes into 1cm thick slices. Place in a stockpot covered with cold water. Bring to boil. Gently boil, covered, for about 12 to 15 minutes, or until just tender when tested with the tip of a small, sharp knife. Drain. 

  2. Place potatoes in a large bowl. Stand for 15 minutes to cool slightly.

  3. To make dressing, whisk all ingredients in a medium jug until combined. Season with salt and pepper.

  4. Add celery, onions and mint to warm potatoes. Pour over dressing. Gently toss to combine. Serve. 

     

    TIP! Salad, omitting the celery, onions and mint, can be made up to three hours ahead. Keep, covered, in fridge. Toss through those ingredients just before serving. 

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Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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