Creamy Potato Salad

Delicious potato salad with eggs, mayonnaise and crème fraiche

📝 Ingredients

• 1 kg waxy potatoes (you can also use waxy baby potatoes)
• 3 large eggs (hard boiled)
• 1/2 cup good quality mayonnaise
• 1/2 cup creme fraiche
• 1 tsp fresh thyme leaves
• 1 spring onion (chopped)
• 1/2 small red onion (diced)
• fresh parsley ((optional))
• chives
• salt
• pepper
• 1 tsp dijon mustard
• 3 tbsp olive oil
• 1 tbsp white vinegar
• 1 small clove garlic (minced)
• 1 tsp salt
• 1/2 tsp pepper
• 1 spring onion (chopped)

👨‍🍳 Instructions

1. 1Boil your potatoes with the skin on in some salted water until they are cooked, about 30 minutes. You will know they are cooked when you poke a knife though it and it slides in easily. Do not overcook the potatoes or they will be mushy. Drain the excess water and set aside. Once they are completely cool, peel and cut into cubes
2. 2Boil 3 eggs, remove the shell, chop them into little pieces and set aside. I boil my eggs by adding them into a saucepan with cold water. Once it starts to boil I then turn the heat off and cover the saucepan, leaving it on the hot stove for about 10 minutes. Take it off the stovetop and remove the shells, this way I get perfect boiled eggs all the time. If you want soft eggs you can remove it off the hot stove a little sooner.
3. 3Mix all the ingredients for the french dressing and set aside. Once the potatoes are peeled and cubed add the eggs and mix in the dressing whilst the potatoes are still warm. Allow it to stand for a few minutes
4. 4Mix in the mayonnaise and creme fraiche. Add more salt and pepper if required. Sprinkle in the thyme. spring onion and some fresh parsley if you wish
5. 5Refrigerate until you are ready to serve