HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Potato Salad
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Creamy Potato Salad

Creamy Potato Salad

with Chives & Garlicky Dressing | Serves 2

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Creamy, zesty, with a mild onion flavour coming from chives, this potato salad ticks all the boxes! Bonus: we've added the best garlic aioli to take the flavour factor to another level.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 sachet

vegetable stock powder

3

potato

½

lemon

1 bag

chives

1 bunch

spring onions

1 packet

garlic aioli

(ContainsEgg)

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2415 kJ
Fat40.1 g
of which saturates3.3 g
Carbohydrate42.8 g
of which sugars5.3 g
Protein8.5 g
Sodium794 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of water to the boil and add the vegetable stock powder. Peel the potato and cut into bite-sized chunks. Add the potato to the boiling water and cook until soft when pierced with a knife, 10-12 minutes. Drain and set aside to cool.

2

While the potatoes are cooling, slice the lemon into wedges. Finely chop the chives and spring onion.

3

In a large bowl, combine the garlic aioli, a generous squeeze of lemon juice, the salt, a pinch of pepper, 1/2 the chives and 1/2 the spring onion. When the potatoes have cooled, add to the bowl and toss until well coated.

TIP: Add more or less lemon juice to taste.

4

Transfer the creamy potato salad to a serving dish. Garnish with the remaining chives and spring onion. Serve with the remaining lemon wedges.