Potato Salad
Source & History
Leah texted recently pointing out that there was no potato salad recipe on the website. So...This is potato salad the way my mother used to make it.
Notes
- some people like to put chopped hard boiled eggs in potato salad. I don't like them, so I don't. Feel free to add them to this if you want to.
- if you are feeling lazy, buy a bottle of potato salad dressing from the supermarket to use with this - that's what I do.
- if you really want it to be like Gram's - use Grannie's Mayonnaise recipe like she used to do.
- I would probably used more than one spring onion for this.
- I usually cook the potatoes the day before and refrigerate them overnight.
- Gram used to sprinkle the top with paprika "to give it a little colour" before serving.
- Author
- Aileen Sorohan
Ingredients
- 1.5 kg baby potatoes
- salt & pepper
- 1 cup reduced-fat mayonnaise
- 2 tbsp Dijon mustard
- 2 tbsp red wine vinegar
- 2 sticks celery thinly sliced
- 1 spring onion thinly sliced
- 2 tbsp flat leaf parsley chopped
Instructions
- Place potatoes in a large saucepan and cover with cold water. Add 1tbsp salt and bring to the boil. Reduce heat and cook until potatoes are tender. Drain and let sit until cool.
- In a small bowl combine dressing ingredients: mayonnaise, mustard & vinegar. Or just use the bought stuff (see Notes).
- Cut potatoes into halves or quarters.
- In a large bowl combine potatoes, celery, spring onions and parsley.
- Fold in the mayonnaise and season well with salt and freshly ground black pepper. Serve.