Potato salad is a filling salad, so a good one to serve when you have lots of guests over. I use a lot of basil in mine to lift the flavour, but you can leave the basil out and put a tablespoon of grainy seeded mustard.

Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins



½ cup sour cream 
Salt & pepper to taste



1kg potatos
6 eggs
4 spring onion stalks
Large handful basil
Cracked pepper
Salt to taste

General Directions

  1. Boil or roast your potatoes whole if you have time. This retains the nutrients and fluffiness of the flesh. Boil just to the point that you can just piece it with a knife. If you over cook it the potato will become floury. If you need to cook quickly, dice potato and boil. You can also cook in the Varoma of your Thermomix.
  2. Boil eggs.
  3. Whilst eggs and potato are cooking, slice the spring onions and basil.
  4. Mix spring onions and basil through sour cream dressing.
  5. When cool enough to handle, coarsely dice the potato. (I leave the skin on the potato but if you prefer and you have cooked the potato whole, the skin should peel off).
  6. While potato is still warm, gently stir dressing through potatoes. Adding the dressing while warm will help mix the dressing through and also bring out the flavour in the basil.
  7. Taste and add salt and cracked pepper to your liking.
  8. Peel eggs and quarter.
  9. Gently mix through the salad or leave the eggs on top.



Potato Salad