follow us:

Potato Salad
1st June, 2017

The Potato Salad is the staple salad of any self-respecting BBQ, picnic or al fresco eating occasion and though some deem it a tad dated, it’s still going strong and always has a place on my table.

Occasionally I still include small pieces of unpeeled apple to give that little bit of added sweetness to the odd forkful but the recipe below omits it. Add it if you want.

Ingredients

3 eggs

900g waxy potatoes

1 tablespoon plus 1/2 tsp salt

3 tablespoons white wine vinegar

1/2 small red onion

1 large celery stalk

75g pickle slices/or cornichons, chopped

25g flat-leaf parsley leaves

125mls mayonnaise

1/2 teaspoon Dijon mustard

1/4 teaspoon freshly ground black pepper

---

Method

Boil the eggs for about 8 minutes and then chill as quickly as possible in the shell so you stop the eggs turning discoloured.

Cut the potato into bite-size pieces and bring to a boil. When cooked, drain the potatoes and put in a large bowl with the vinegar and give a toss about. Let them cool to room temperature.

In a bowl, mix the rest of the ingredients together (apart from the eggs and potatoes).

Peel the eggs, chop them up roughly and add to the bowl with mayonnaise etc with the now cooled potatoes and give a gently mix.

---