Potato Salad is such a family favourite. It is simple, it is tasty and it keeps well. As such, I have consumed a large amount of in the past month while on various camping trips during the last of the summer-style days.
Roughly dice the potatoes into cubes, around 2 cm x 2 cm, keeping the skins on. Place in a saucepan filled with cold, salted water and bring to the boil. Once the water is boiling, reduce to simmer. Allow to cook, until you can just press a fork through. You do not wish them to go too soft lest they fall apart. This should take no more than 15-20 minutes. Drain once complete. If your potatoes finish ahead of schedule, drain and place back in the saucepan with the lid on to keep them warm while you complete the remaining steps.
Meanwhile, place your eggs in a small saucepan with just enough water to cover your eggs. Bring the water to a boil, and then reduce to a simmer. Once boiled, place a lid on the saucepan and remove it from the heat. Allow to sit for 12 minutes before transferring to a colander, and running under cold water. Remove the shells from your eggs and cut into quarters.
To make the sauce, combine one part Salad Cream with two parts sour cream, and one teaspoon of wholegrain mustard in a small bowl. Add the chopped eggs to the potato, and pour the sauce over the top, and stir gently to combine. Garnish with some roughly chopped chives.
Original recipe sourced from the Family Archives.