Creamy Potato Salad
with Chives & Garlic Aioli Dressing | Serves 2
- Eggs
Creamy, zingy, with a hit of 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.
Ingredients
2 cube
vegetable stock
3
potato
½
lemon
1 bunch
chives
2 bunch
spring onions
1 packet
garlic aioli
(Contains: Eggs)
Not included in your delivery
olive oil
¼ tsp
salt
Utensils
Cooking Steps
Bring a medium saucepan of water to the boil and add the crumbled 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 potatoes are cooling, 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. When the potatoes have cooled, add to the bowl and toss until well coated. TIP: Add more or less lemon juice to taste.
Transfer the potato salad to a serving dish. Garnish with the remaining chives and spring onion. Serve with the remaining lemon wedges.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved this creamy potato salad, with some suggesting mint for extra zing.
- Ease of prep: Quick and simple to prepare, making it a hit for an easy side dish.
- Suggestions: Try adding boiled eggs for extra richness, or cook the potatoes in vegetable stock for more flavour.
- Leftovers: Some found the salad dry; consider adding extra dressing to keep it moist.
