With barbecue season in full swing, you know you will need some amazing salads to serve alongside those great burgers, hot dogs, steaks and chicken. And no wishy- washy, salad will do. You want something with flavour, that screams excitement and colour. I got you. This potato salad delivers it all. Scroll down and find out what goes into it.
Preparation time 10 minutes
Cook time 20 minutes
4 large potatoes- peeled and cut into 1 inch cubes
1 carrot- peeled and grated
2 spring onions- sliced
1/2 red onion- chopped (optional)
1/2 cup grated cheese
1/2 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon American mustard
1 teaspoon hot sauce
3/4 cup mayonnaise
3/4 cup sour cream
Place a large, heavy bottom pan on the stove. Fill half way with water. Bring it to a boil, and drop in the potatoes (carefully).
Only par boil the potatoes. If you boil them all the way through, the potatoes will break apart when they are mixed. Drain the potatoes and place in an ice bath until completely cooled. Then drain the water.
Mayo sauce: combine the mayonnaise, sour cream, hot sauce, mustard, salt and pepper together in a bowl.
In a clean bowl, combine the cooled potatoes, grated carrots, spring onions, red onion and cheese.
Fold the mayo sauce into the potato mixture until all the potatoes are coated.
Place the potato salad in a serving bowl. Refrigerate for 2 hours before serving.