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. (Serves 2)

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

3 unit


2 cube

vegetable stock

½ unit


1 bunch


1 bunch

spring onions

1 packet

garlic aioli


Not included in your delivery

olive oil

¼ tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2436 kJ
Fat40.5 g
of which saturates3.3 g
Carbohydrate43.3 g
of which sugars5.5 g
Protein8.5 g
Sodium1250 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil and add the crumbled vegetable stock. Peel the potato and cut into 2cm 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.


While the potato is cooking, slice the lemon into wedges. Finely chop the chives and spring onion.


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. Add the potato to the dressing and toss until well coated. TIP: Add more or less lemon juice to taste.


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