Dutch cream potato salad
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Dutch Cream potatoes are waxy potatoes. They have a higher content of moisture and less starch which allows them to hold their shape better, so are perfect for potato salads. If Dutch Cream are not available make sure to use another waxy variation. We recommend to steam the potatoes.
Ingredients
- 5 Dutch Cream potatoes or similar – peeled, rinsed, sliced in quarters, diced
- 1/2 cup parsley – washed, sliced finely
- 3 tablespoons virgin olive oil
- Himalayan or Celtic salt to taste
Directions
- Prepare vegetables.
- Steam potatoes on medium heat for 12 minutes.
- Remove potatoes from heat and allow to cool for 5 minutes.
- In a medium serving bowl add potatoes, parsley, oil and salt. Mix well.
- Serve or refrigerate till required, cover when cool.
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