Creamy British Potato Salad with Chives and Wholegrain Mustard
A light, creamy British potato salad made with waxy new potatoes, crème fraîche, wholegrain mustard, and fresh chives. The perfect BBQ side dish to balance bold, smoky flavours.
Ingredients
- 1 kg Potatoes new potatoes (such as Charlotte or Jersey Royals), scrubbed
- 150 ml Crème Fraîche full fat. Don't use reduced fat
- 3 tbsp Mayonnaise
- 2 tsp Wholegrain Mustard
- 1 tbsp White wine vinegar or lemon juice
- 1 bunch Chives finely chopped
- Salt sea salt, to taste
- Black pepper freshly cracked, to taste
Instructions
- Bring a large pan of salted water to a boil. Add the potatoes and simmer for 15–20 minutes until just tender. Drain and leave to steam dry for 5 minutes.
- Cut the potatoes into bite-sized chunks while still warm.
- In a mixing bowl, combine crème fraîche, mayonnaise, wholegrain mustard, and vinegar or lemon juice. Stir in the chopped chives and season generously.
- Fold the dressing through the warm potatoes. Chill until ready to serve.
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