Potato Salad – Dare I even try to make it?

Potato Salad and I…..not compatible! A potato salad that can even remotely compare with that of my sister’s, my mother’s or even my aunt’s, has eluded me for as long as I can remember.
Being a true South African, my husband likes a potato salad that is slightly sweet(from sweetened condensed milk being added) and with lots of mayonaise. The idea of sweetening a potato salad with condensemilk sounds a lot worse than it really is, it is actually quite tasty, but  ……….
it is extremely rich and not at all good for the waistline. Now for all of your who visit this site on a regular basis, will know that we don’t use words like “low fat” or “skim” around here, but sometimes there is a need for a recipe that is slightly ligther and more waistline-friendly than the one my sister or mother makes. When you serve a main dish with a very spicific flavor you also not want this potato salad to overpower the whole meal. I made these Salmon Fish Cakes  from Scrumptious South Africa  recently and I wanted the potato salad to be creamy  and delicious, yet subtle enough to leave the spotlight on the delicious Fish cakes. Lemon, cream cheese and Salmon is a killer combination and therefore I wanted the lemon and cream cheese in the potato salad to accompany the Salmon Fish Cakes.

Before I get to the recipe, just a little about which potatoes to use for potato salad. I think the red skin potatoes are perfect as well as the Yukon Gold potatoes. They do not fall apart when cooked and your salad remains chunky. Recently I found that  fingerling potatoes are also perfect for potato salad. They have a creamy, almost sweet flavor that makes them a nice alternative to white or red potatoes. Hungry yet? Let’s cook!

Potato Salad with Chives and Cream Cheese

Ingredients

1 kg fingerling potatoes or any of the above mentioned types.
1 tub cream cheese
1 x 250 ml sour cream
zest of a lemon
salt and black pepper
chopped chives

Boil the potatoes until they are cooked but still firm. Allow to cool and remove the skins(or not if you so prefer). In a bowl mix all the other ingredients together and when the potatoes are at room temerature, mix the cream cheese mixture in with the potatoes. Serve with the fish cakes, grilled chicken, grilled asparagus or just as a meal on its own.

Other potato dishes that you might enjoy:

Warm Bean and Potato Salad