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This delicious tangy potato salad is a must have at any barbecue.
It is tangy, salty and slightly sweet with a texture that is creamy, crunchy and fluffy. It tastes even better the next day, so try to make it a day in advance so the flavours really come together and it is nicely chilled when you need it.
To prepare, put the potatoes in a pot of cold water with a splash of vinegar and bring it to the boil. The vinegar prevents the potatoes from overcooking. It is important to put the potatoes in before the water heats up, because potatoes added to boiling water tend to cook too quickly on the outside while remaining undercooked inside.
Mix in a couple of quartered hard-boiled eggs for extra creaminess. And add chopped pickles as a garnish to the finished dish for an extra tangy crunch.
- 4 medium potatoes washed and peeled and halved
- 1 teaspoon coarse sea salt
- 3 tablespoons apple cider vinegar
- 1 stalk celery chopped
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 2 tablespoons mustard
- salt and pepper to taste
- 1 small red onion minced
- 1 teaspoon sugar
- a few springs fresh parsley
- 2 hard boiled eggs, quartered
- 1 tablespoon gherkins, chopped
- In a large saucepan add the halved potatoes and cold water till potatoes are submerged. Add 1 teaspoon salt and 2 tablespoons of cider vinegar, and bring to a boil. Cook for approximately 10-15 minutes or till they are tender. Drain and toss in 1 tablespoon cider vinegar. Cube the potatoes and season. Allow to cool.
- In a large bowl, combine the potatoes, eggs, celery, garlic, mustard, onion, gherkins, sugar, mayonnaise, sour cream and parsley together and mix together. Add salt and pepper to taste. Cover and place in the refrigerator to chill for at least 2 hours.
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