This is the best potato salad in the world and with summer around the corner it’s time to make it again! Great for barbecues and make ahead meals.
I use baby potatoes and don’t peel them, it helps hold them together and I can never be bothered on hot days!
The cooked potatoes are dressed with a balsamic vinaigrette which gives this recipe the edge!
1kg baby potatoes, skin on
3 tablespoons olive oil
2 tablespoons balsamic vinegar
120mls sour cream
20g chives, snipped
Boil the potatoes as you would normally.
Once cooked, drain and allow to cool in a colander.
When the potatoes are cool enough to handle, cut them into halves or quarters and place in a large bowl.
Whisk the oil and vinegar and pour over the cut potatoes while still hot. Stir well.
Once the potatoes are completely cooled, whisk the sour cream and mayonnaise together, add most of the chives, keep a little back to garnish.
Stir the sauce through the potatoes, spoon onto a serving plate and top with the remaining chives.