Easy Creamy Potato Salad
Our South Australian roots shine through with this dish that has all the earmarks of the German influence of the area. My dad always reached for this salad twice at barbecues. - Matthew Farmer
1 kg small red or white potatoes
1 tbsp white vinegar
½ cup sour cream
1/4 cup whole egg mayonnaise
1 tbsp American mustard, substitute Dijon or
whole grain mustard
½ medium red onion, finely chopped (about 1/2 cup)
2 hard-boiled eggs, peeled and chopped, optional 1/4 cup chopped fresh herbs like parsley, dill, chives
Salt & fresh ground black pepper
Add potatoes to a large pot and cover with water. Season with salt.
Bring the water to a boil, then reduce to a simmer (boiling the potatoes can cause them to hit one another and break apart). Cook 15 to 20 minutes or until easily pierced with a fork.
Meanwhile, add cold water to a medium bowl filled with ice. Drain the potatoes and place them into the ice bath. When cool, peel the potatoes by gently pinching the skin and pulling it away.
Chop the peeled potatoes into bite-size chunks, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt. Stir the sour cream, mayonnaise, and mustard in a bowl. Add the sour cream mixture, onions, eggs, and herbs to the potatoes. Gently stir to combine, being careful not to mash the potatoes too much. Season with salt and pepper to taste. If you have the time, refrigerate at least 30 minutes before serving.