Name: Christmas Potato Salad
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1.5 kg new Potatoes (washed); 1 cup whole egg mayonnaise; 2 bunches of Asparagus or green beans; 250 grams Sundried tomatoes (sliced); 2 tablespoons Chives (chopped); ½ cup Italian Flatleaf Parsley (chopped)

My Christmas Potato Salad has a red white and green vibe using sundried tomatoes and blanched asparagus and simply uses store bought mayonnaise to bring the salad together. It is creamy and full of flavour and works perfectly for a potluck or BBQ side dish as well.

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My husband loves potatoes and they are a Christmas Day staple for us, so I love making some into a Potato Salad that goes so well also side ham or roasted meats and salads. I scatter over some flatleaf parsley and chives to add some freshness. I think you guys are going to love this one as much as I do.

Ingredients

New Potatoes, washed. I like to use a waxy potato as they hold their shape nicely in a salad situation. For example, Perlas or Nadine.
Whole egg mayonnaise
Asparagus or green beans
Sundried tomatoes, sliced. You can substitute for cherry tomatoes
Chives, chopped
Italian Flatleaf Parsley, chopped

How to make Christmas Potato Salad :

Look over the potatoes and cut any super large ones in half. Cook the potatoes in your Biroix full of boiling salted water until tender. Around 15 – 20 minutes. Drain and set aside.

If using green beans, cut the top and bottoms off them. If using asparagus, break off the woody end and slice the end to tidy it up. Cut asparagus in around 3 pieces, if you have large ones cut through the middle in half too.

To blanch your greens, have your Biroix on the heat and water boiling and add the greens, cook for around 90 seconds until bright green, drain and run under cold water to stop the cooking process.

Once the potatoes are cool, mix with chives, sun dried tomatoes, mayonnaise. Season with salt and pepper. Taste and adjust seasoning if needed. Add the herbs, reserving a little to sprinkle on the top as garnish.

If you are looking for more recipes check out my posts for Creamy Potato Salad with Mushroom Pesto and Caprese Pasta Salad Something along these lines. Recipe name in bold.

Common questions about Christmas Potato Salad:

What if I can’t get asparagus? You can use green beans.

Can I use different herbs? Mint and basil would both be lovely too

What wine would you serve with this dish? Sauvignon Blanc would be fabulous.

Christmas Potato Salad

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Author Jana Macpherson

Ingredients

1.5 kg new Potatoes washed
1 cup whole egg mayonnaise
2 bunches of Asparagus or green beans
250 grams Sundried tomatoes sliced
2 tablespoons Chives chopped
½ cup Italian Flatleaf Parsley chopped

Instructions

Look over the potatoes and cut any super large ones in half.
Cook the potatoes in your Biroix full of boiling salted water until tender. Around 15 – 20 minutes.
Drain and set aside.
If using green beans, cut the top and bottoms off them. If using asparagus, break off the woody end and slice the end to tidy it up. Cut asparagus in around 3 pieces, if you have large ones cut through the middle in half too.
To blanch your greens, have your Biroix on the heat and water boiling and add the greens, cook for around 90 seconds until bright green, drain and run under cold water to stop the cooking process.
Once the potatoes are cool, mix with chives, sun dried tomatoes, mayonnaise. Season with salt and pepper. Taste and adjust seasoning if needed. Add the herbs, reserving a little to sprinkle on the top as garnish.
Serve.