Creamy Potato Salad Recipe

Ingredients:

•     5 medium-sized potatoes I like red-skinned potatoes, peeled and chopped into bite-size chunks
•     ½ small brown onion peeled and chopped very finely
•     6 tbsp full-fat mayonnaise
•     3 tbsp full-fat salad cream**
•     ¼ tsp white pepper this is a must – it can’t be replaced with black pepper
•     pinch salt

To Serve:

•     1 tbsp chopped fresh chives optional
•     pinch black pepper optional

Method:

1.      Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 7-9 minutes until tender.
       5 medium-sized potatoes
2.     Drain the potatoes and leave to cool.
3.     Place the cooled potatoes in a mixing bowl
4.     Add in the onion, mayonnaise, salad cream, white pepper, and salt.
       ½ small brown onion, 6 tbsp full-fat mayonnaise, 3 tbsp full-fat salad cream**, ¼ tsp white pepper, pinch salt
5.     Stir everything together to combine. Taste and add a little more seasoning if needed.
6.     Cover and refrigerate for at least 30 minutes (up to a day) before serving.
7.     Just before serving sprinkle with chopped chives and a little black pepper if you like.
       1 tbsp chopped fresh chives, pinch black pepper