HomeBBQ Potato Salad
25 April, 2017

Potato Salad

Posted in : BBQ, Egg Free, Gluten Free, Lunchbox: Savoury, Main Meal, Party Food, Side Dish: Salad, Vegetarian on by : C4Kkitchen

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Potato Salad 


Ingredients:

  • 750g potatoes
  • 2 vegetable stock cubes
  • 1 shallot, diced
  • 3 spring onions, sliced
  • 1/2 cup baby spinach, shredded
  • 1 cup sour cream
  • 1/4 cup garlic aioli of mayonnaise 

Method:

  • Peel and dice the potatoes to an even size of your choice
  • Place the potatoes in a saucepan, cover with water and add the stock cubes
  • Simmer for approximately 15 minutes until just cooked, the potato cubes should be soft of the outside with a slight firmness in the centre
  • Drain the potatoes and allow to cook slightly 
  • In a mixing bowl combine the remaining ingredients until well combined
  • Gently stir the potatoes through the dressing and place in the fridge covered 
  • Serve chilled

Recipe Notes:

  • Store covered in the fridge for a maximum of 3 days
  • This recipe is freezer friendly but it is best served fresh.

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.