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Potato salad with sour cream and spring onions/chives

A creamy and indulgent take on the classic potato salad.

Recipe from: 29 December 2010
Preparation time: 15 mins
Cooking time: 10 mins


  • 2
    baby potatoes, cooked until soft and halved (allow to cool)
  • 250
    sour cream
  • 250
    cream cheese of your choice
  • 1
    garlic clove, crushed
  • 50
  • 1-2
    chopped chives / spring onions
  • salt & black pepper to taste
  • handful fresh parsley to serve
Servings: Change Serving


Combine the sour cream, cream cheese and garlic. Add small amounts of cream until the desired consistency has been reached. I like it to be as thick as shop bought custard.
Add the chives and seasoning and pour over the potatoes. Mix gently but thoroughly and  taste one of the potatoes. Adjust the seasoning and scatter with fresh parsley leaves. I leave it at room temperature for at least an hour before we are ready to eat it so the flavours really get a chance to mingle.

Reprinted with permission of Simply Delicious.
To visit Simply Delicious' blog, click here.


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