Ingredients

• Potatoes: 5 medium-sized red-skinned potatoes, peeled and chopped into bite-sized chunks
• Brown onion: 1/2 small onion, peeled and chopped very finely
• Full-fat mayonnaise: 6 tbsp
• Full-fat salad cream: 3 tbsp (for an added tangy flavor)
• White pepper: 1/4 tsp (this adds a mild heat and distinct flavor, so don’t replace with black pepper)
• Salt: pinch, to taste

To Serve

• Fresh chives: 1 tbsp, chopped (optional)
• Black pepper: pinch (optional)

Steps to Make It

Step 1: Prepare the Potatoes

1. Start by peeling the potatoes, then chop them into bite-sized chunks to ensure even cooking.
2. Place the potato chunks in a large pot, cover with cold water, and add a pinch of salt.
3. Bring the pot to a boil over medium-high heat, then reduce the heat to medium and simmer for 10–15 minutes, or until the potatoes are tender but not mushy.
4. Drain the potatoes and set them aside to cool to room temperature.

Step 2: Prepare the Dressing

1. In a large mixing bowl, add the full-fat mayonnaise, salad cream, white pepper, and a pinch of salt.
2. Whisk the ingredients together until they are fully combined and smooth. Taste and adjust seasoning if necessary.

Step 3: Assemble the Potato Salad

1. Once the potatoes have cooled, add them to the bowl with the dressing.
2. Add the finely chopped brown onion for a subtle crunch and slight sharpness to balance the creaminess.
3. Gently toss everything together, ensuring the potatoes are evenly coated with the dressing.

Step 4: Garnish and Serve

1. Transfer the potato salad to a serving bowl and sprinkle with chopped fresh chives for added color and a mild onion flavor.
2. Optionally, add a light sprinkle of black pepper on top to enhance the presentation and add a touch of flavor.
3. Serve chilled or at room temperature, depending on your preference.

Nutrition Facts (per serving)

• Calories: 180 kcal
• Protein: 2 g
• Carbohydrates: 18 g
• Fat: 12 g
• Fiber: 2 g
• Sodium: 190 mg
• Sugars: 1 g

Note: Nutritional values may vary based on portion sizes and specific ingredients used.

Frequently Asked Questions (FAQs)

1. Can I use a different type of potato?
Yes, although red-skinned potatoes are preferred for their creamy texture, Yukon gold or other waxy potatoes work well too. Avoid using russet potatoes, as they can become too soft and fall apart.

2. What is salad cream?
Salad cream is a tangy British condiment made from vinegar, oil, mustard, and egg yolk. If unavailable, you can replace it with an additional tablespoon of mayonnaise and a dash of vinegar for similar results.

3. Can I make this potato salad in advance?
Yes, this salad can be made a day in advance. In fact, allowing it to sit in the fridge for a few hours helps the flavors meld together beautifully.

4. Why use white pepper instead of black pepper?
White pepper has a milder heat and more subtle flavor than black pepper, which blends well into creamy dishes without overpowering them.

5. Can I add more vegetables to the salad?
Certainly! Diced celery, green onions, or small pickles can add texture and a fresh crunch to the salad.

Tips for Perfect Results

• Don’t Overcook the Potatoes: To ensure a good texture, cook the potatoes until tender but firm enough that they hold their shape when mixed with the dressing.
• Chill Before Serving: If possible, chill the salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to firm up.
• Use High-Quality Mayonnaise: For the best flavor, opt for full-fat, high-quality mayonnaise. The creaminess and richness make a big difference in this simple dish.
• Season as You Go: Taste as you prepare the dressing, as salt and pepper levels can vary based on preference.

Storage Tips

• Refrigerating Leftovers: Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days. Stir it gently before serving again, as the dressing may settle.
• Freezing is Not Recommended: Freezing can alter the texture of both the potatoes and the dressing, making it less appealing once thawed. It’s best to consume within a few days.

Conclusion

This Classic Creamy Potato Salad is an easy-to-make side dish that pairs well with various main courses, from grilled meats to sandwiches. The combination of tender potatoes, creamy dressing, and a touch of spice from white pepper creates a well-balanced flavor that’s universally loved. This recipe is perfect for gatherings, as it’s easily scalable and can be prepared ahead of time. Whether served at a backyard barbecue or a holiday dinner, this potato salad is sure to be a hit.