Ingredients

The following ingredients have 4 Servings
  • 5 medium-sized potatoes (I like red-skinned potatoes, peeled and chopped into bite-size chunks)
  • ½ small brown onion (peeled and chopped very finely)
  • 6 tbsp full-fat mayonnaise
  • 3 tbsp full-fat salad cream**
  • ¼ tsp white pepper (this is a must – it can’t be replaced with black pepper)
  • Pinch of salt
  • 1 tbsp chopped fresh chives (optional)
  • Pinch of black pepper (optional)

Instruction

  • Place the potatoes in a pan and cover with cold water. Bring to the boil and simmer for 7-9 minutes until tender.
  • Drain the potatoes and leave to cool.
  • Place the cooled potatoes in a mixing bowl
  • Add in the onion, mayonnaise, salad cream, white pepper and the salt.
  • Stir everything together to combine. Taste and add a little more seasoning if needed.
  • Cover and refrigerate for at least 30 minutes (up to a day) before serving.
  • Just before serving sprinkle with chopped chives and a little black pepper if you like.