Chunky Potato Salad Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while adding creaminess.

pickles

🥗Healthier: cucumber

💰Cheaper: relish

Cucumber provides freshness, while relish adds sweetness.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: none

Avocado adds creaminess and healthy fats.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: none

Dried herbs are more accessible year-round.

Put all the potatoes in a pot and add about 1.5 liters of water, ensuring they are submerged.

Tilt the lid and boil for 40 minutes, or until cooked and soft.

After 40 minutes, check if the potatoes are cooked by poking with a fork.

Remove the potatoes from the pot and let them cool for about 30 minutes.

Peel off the skin using a small knife and remove any black spots.

Cut the potatoes into 1-inch cubes and add them to a mixing bowl.

Add shredded carrots, cut spring onions, salt, black pepper, sugar, lemon juice, and mayonnaise to the bowl.

Mix until well combined and taste for seasoning.

Put it in the fridge for a few hours to chill or cover with cling wrap and place in the freezer for 1 to 2 hours before serving.

Garnish with cut spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens