It’s herby, it’s creamy, it’s tang-terrific, and it’s all about new potatoes. It has got to be a Herby Potato Salad with a healthy lashing of Salad Cream. And not just any salad cream I might add, HOMEMADE salad cream. It may take a little longer than squeezing some sauce out of a bottle, but I promise you, it’s well worth the effort.
Most potato salad recipes use mayonnaise. Now, don’t get me wrong, I love a mayonnaisey potato salad as much as the next person. But, my Mum has always made potato salad with Salad Cream, and I guess that’s what I’ve grown to love more. I love how much zing it can bring to a dish.
But, the stuff on the shelf is high in sugar and contains unhealthy fats. So, this recipe brings you a homemade alternative to Salad Cream using real food ingredients that are readily available in the supermarket.
HOMEMADE SALAD CREAM
Homemade Salad Cream is incredibly simple to make, but you do need to prepare ahead of time, because you need the yolks of two boiled eggs for that creamy texture and to get that authentic salad creamy flavour.
Other ingredients include soured cream (sour cream), double cream (heavy cream), lemon, apple cider vinegar, English mustard powder, honey, salt and white pepper.
The egg yolks, mustard powder and turmeric, are what give this Salad Cream a vibrant yellow colour. I use a combination of soured cream to provide just the right amount of sharp tang, and double cream to thicken the sauce slightly as it’s whipped. Both give a luxurious silky smoothness that you just can’t beat.
The combination of lemon and apple cider vinegar provide the acid needed to reflect a traditional salad cream recipe. I’ve tried several variations of this sauce over the last couple of months, and I can tell you it’s best not to skip either acid. The lemon adds a freshness that you cannot achieve with just vinegar, and the vinegar lifts the sauce and makes you take notice.
STEP-BY-STEP RECIPE INSTRUCTIONS
HOMEMADE SALAD CREAM
Once you have your eggs boiled, the process of making salad cream is simple. Put all the ingredients into a bowl and whisk.
You’ll want the salad cream to thicken, but it should still be easy to pour. Don’t over whip because you’ll end up with a savoury whipped cream!
And, that’s it!
The potatoes are the star of this herby potato salad. Because of that, there are some things to be mindful of when cooking them.
- Chop the potatoes into even slices before you boil them, so they cook evenly.
- Cook the potatoes through until soft but still firm so they hold their shape and don’t mush up when mixed with the Salad Cream.
- Once cooked, drain the potatoes well. Leave to one side until the steam evaporates, removing excess water so that it doesn’t dilute your sauce.
HERBS & SPRING ONIONS (SCALLIONS)
I adore herbs. I never used to be that way. But nowadays, I can’t get enough. In this herby potato salad, I’m adding parsley, mint, dill, chives. Spring onions (scallions) are also going in because that subtle oniony twist will get those taste buds singing.
Ah, so much freshness and in combination, these ingredients are a flavour sensation. Trust me.
STEP-BY-STEP RECIPE INSTRUCTIONS
HERBY POTATO SALAD
Pour the homemade Salad Cream over the cooked, drained and cooled new potatoes and gently mix until they are well coated.
Add the spring onions and herbs, and gently mix them through the potatoes.
Serve and enjoy!
HOW LONG WILL HERBY POTATO SALAD KEEP IN THE FRIDGE?
There’s nothing like eating this potato salad on the day that it’s been prepared. However, it will keep well refrigerated for 3-4 days, in an airtight container.
Please also pay attention to the expiry date of your soured cream and double cream (heavy) because this salad cream will not last beyond those expiry dates.
WHAT GOES WITH POTATO SALAD WITH HOMEMADE SALAD CREAM?
This potato salad recipe is an ideal side dish to serve up with your summer BBQ spread. It also works great with my Oven-Baked Chicken Dippers.
HOW TO MAKE HERBY POTATO SALAD
FULL RECIPE INSTRUCTIONS
Herby Potato Salad with Homemade Salad Cream
- 1 Small & 1 Large Saucepan, Large Mixing Bowl, Mixing Spoon, Sharp Knife
- Stand Mixer or Electric Whisk or Whisk
- Measuring Spoons
- 1 kg (2.2 lbs) New Potatoes Washed and sliced into 0.5mm thick rounds
- 1¼ tsp Salt Divided
- 75 ml (⅓ cup) Double Cream (Heavy Cream)
- 75 ml (⅓ cup) Soured Cream (Sour Cream)
- 2 Hard-Boiled Egg Yolks
- 2 tsp Honey
- 2 tsp Juice of Lemon
- 1½ tsp Mustard Powder
- 1 tsp Apple Cider Vinegar
- ½ tsp Turmeric
- ⅛ tsp White Pepper
- 5 Spring Onions (Scallions) Washed and finely chopped
- 3 tbsp Fresh Parsley Washed and finely chopped
- 1 tbsp Fresh Mint Washed and finely chopped
- ½ tbsp Fresh Dill Washed and finely chopped
- ½ tbsp Fresh Chives Washed and finely chopped
- In a saucepan of boiling water, cook the new potatoes with 1 teaspoon of salt on medium-high, for 15 minutes or until the potatoes have softened but are still firm. Once cooked, drain and leave to cool, letting the steam evaporate. Once cooled transfer the potatoes to a large bowl.
- Meanwhile, prepare the salad cream. In the stand mixer bowl, add the double cream (heavy cream), soured cream (sour cream), hard-boiled egg yolks, honey, lemon juice, mustard powder, apple cider vinegar, turmeric, white pepper and remaining ¼ teaspoon salt. Whisk until the sauce is smooth and starting to thicken.
- Once the potatoes have cooled, pour the salad cream over them and gently toss with a spoon until the potatoes are well coated. Then, stir through the spring onions, parsley, mint, dill and chives. Serve and enjoy!
If you get the chance to give this Herby Potato Salad recipe a try, drop me a note in the comment section and provide a star rating. I’d love to know what you think!
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Thank you so much for reading.