The Ultimate Potato Salad

The Ultimate Potato Salad



Cook Time


Prep Time



The Ultimate Potato Salad


  • 450g (1lb) Potatos
  • 4 spring onions
  • 50ml (2fl oz) light chicken stock, hot
  • 3 TBSP American Kitchen® lemon mayonnaise
  • 2 TBSP crème fraiche or sour cream
  • 2 TBSP chopped flat-leaf parsley
  • Salt and Pepper


Cook the potatoes in lightly salted water until tender.

Trim the bases from the spring onions and remove any dry or unsightly tips. Finely chop.

Drain the potatoes and slice them into rounds, quarters or squares, however you prefer. Put them, warm, in a bowl with the chicken stock. Stir. The potatoes should soak up some of the stock. Leave to cool a little.

When the potatoes are still warm but no longer hot add the spring onions, mayonnaise, crème fraiche, parsley and some seasoning. Gently mix to combine.

You can make this in advance and put it in the fridge, but its better served at room temperature and not refrigerated.

Cooking & preparation time shown is Minutes. 


Always tastes better with American Kitchen


The Ultimate Potato Salad


20 Cook Time

30 Prep Time

Product from USA

The Original American Taste for today's lifestyle!