Double Dressing Potato Salad
The ultimate easy, delicious potato salad that will be your new go-to recipe. Featuring a double dressing which flavours the potatoes from within.
Equipment
- 1 large pot for boiling potatoes
- 1 kitchen scale
- 1 large salad bowl
- 1 strainer/colander
Ingredients
- 1 kg/2.2lbs potatoes peeled and diced into diced
- 2 tsp salt
- ½ red onion finely diced
Dressing #1 (French Dressing)
- 1 tbsp Dijon mustard
- 1½ tbsp white wine vinegar or champagne vinegar
- 60mL extra virgin olive oil
- 1 tbsp water
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp black pepper fresh ground
- 1 tsp garlic powder
Dressing #2 (Mayo Dressing)
- 70 grams/2.5oz mayonnaise whole egg
- 70 grams/2.5oz sour cream full fat
- ½ tsp salt
- ¼ tsp pepper fresh ground
Instructions
- Add peeled and diced potatoes to your large pot, add salt, and fill with water til it reaches 2cm above the potatoes. Place pot on high heat and cook until a butter knife can go cleanly through a piece of potato. Drain potatoes into a colander/strainer.
- While potatoes are boiling, add all ingredients for the French dressing into your large salad bowl and whisk well to combine. Add the finely diced red onion.
- Once potatoes are drained, let the potatoes lose their steam for about 1 minute, then add to the French dressing. Gently fold and stir to combine so every inch of potato is flavoured with the dressing. The hot potatoes are going to suck up most of, if not all of this dressing while in the fridge and it will season the potato from within. Refrigerate for 2-4 hours until cold.
- Remove the potato salad from the fridge and give it a gentle stir. Add the ingredients for the mayo/sour cream dressing and stir until well combined and every potato piece is covered in dressing. Serve or put it back in the fridge for later consumption.