A creamy and indulgent take on the classic potato salad.
|2 kg||baby potatoes — boiled and halved|
|250 ml||sour cream|
|250 ml||cream cheese|
|1||garlic — cloves, crushed|
|50 ml||cream — or milk|
|1-2 cup||fresh chives — or spring onions, chopped|
|salt and freshly ground black pepper — to tatse|
|fresh parsley — handful, to serve|
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
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