This moreish potato salad is made with a homemade garlic mayo and topped with pinenuts. My absolute go-to for summer barbecues!
There are potato salads, and then there is THIS potato salad. Once you've tried this version, you'll never want to eat store-bought again. The key to this recipe is the herb-filled garlic mayo. Perfect for making in summer when fresh herbs are plentiful.
HOW TO MAKE THIS POTATO SALAD:
First of all, get those potatoes boiling! I prefer to boil them whole so that they don't take on too much water and remain nice and creamy. Once the potatoes are just cooked, drain and set aside to cool for later.
Make the garlic mayo by placing the egg, oil, salt, lemon juice, mustard, crushed garlic and mixed herbs in a tall container. Blend with a stick blender until creamy.
Once the potatoes have cooled, chop them into bite-size pieces and arrange in a dish or bowl for serving. Pour the garlic mayo on top and mix through with the sour cream. Finally, sprinkle the whole dish with chopped chives and toasted pinenuts. Cover and refrigerate until required.
RECIPE FAQS:
In my opinion - everything! But seriously, this salad goes so well with barbecued meats, salmon, ribs or even sausages.
Yes! Just make sure you check the labels on all your sauces to be sure though.
If you want to jazz things up, check out my epic recipe for Pesto Potato Salad, made with a pesto dressing and crispy bacon bits.
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TIPS
- If pine nuts are out of the budget, you could substitute them for slivered almonds or sunflower seeds.
- This salad should last for 3 days in the fridge.
*Disclaimer*
If you want to make this recipe gluten free: Always check the label on processed foods, including sauce bottles.
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Best ever Potato Salad
This creamy and herby potato salad will quickly become your BBQ go-to!
Ingredients
- 1.2kg new potatoes, I used perlas
Herby garlic mayo
- 1 egg
- ½ cup vegetable oil
- 1⁄4 tsp salt
- 2 Tbsp lemon juice
- 1 tsp wholegrain mustard
- 1 clove garlic, crushed
- ½ cup chopped mixed herbs: parsley, sage, mint, basil
To serve
- 100g sour cream
- 2 Tbsp chives
- 30g pinenuts, toasted
Instructions
1. Boil new potatoes in a large pot of salted water until just cooked. Drain and set aside.
2. Blitz all of the herby mayo ingredients together with a stick mixer until creamy.
3. Chop the potatoes into bite sized pieces then pour them into a serving bowl.
4. Mix sour cream and herby garlic mayo through the potatoes.
5. Sprinkle chopped chives and toasted pine nuts over the top.
6. Serve warm or chill in the fridge until ready to serve.
Notes
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- If pine nuts are out of the budget, you could substitute them for slivered almonds or sunflower seeds.
- This salad should last for 3 days in the fridge.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 299Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 113mgCarbohydrates: 34gFiber: 4gSugar: 3gProtein: 5g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Debbie Millar
Absolutely loved this and the dressing have also made with mix of kumara potato and pumpkin lightly grilled was lovely took to a potluck dinner
VJ cooks
That sounds delicious. Thank you for the feedback.
Faye Smeal
I made this for a BBQ we went to on New Year's Eve, was a hit with everyone. Also was my first time making a potato salad, will do it again.
VJ cooks
That's awesome. Thank you for the feedback, Faye.