Spicy Potato Salad recipe
information
This tasty salad is quick to prepare, and makes a satisfying accompaniment to grilled or barbecued meat or fish.
ingredients
900 g (2 lb) potatoes, peeled
2 red peppers
2 celery sticks
1 shallot
2 or 3 spring onions
1 green chilli, finely chopped
1 garlic clove, crushed
10 ml (2 tsp) finely snipped fresh chives
10 ml (2 tsp) finely chopped fresh basil
15 ml (1 tbsp) finely chopped fresh parsley
15 ml (1 tbsp) single cream
30 ml (2 tbsp) salad cream
15 ml (1 tbsp) mayonnaise
5 ml (1 tsp) mild mustard
7.5 ml (1/2 tbsp) sugar
snipped fresh chives, to garnish
2 red peppers
2 celery sticks
1 shallot
2 or 3 spring onions
1 green chilli, finely chopped
1 garlic clove, crushed
10 ml (2 tsp) finely snipped fresh chives
10 ml (2 tsp) finely chopped fresh basil
15 ml (1 tbsp) finely chopped fresh parsley
15 ml (1 tbsp) single cream
30 ml (2 tbsp) salad cream
15 ml (1 tbsp) mayonnaise
5 ml (1 tsp) mild mustard
7.5 ml (1/2 tbsp) sugar
snipped fresh chives, to garnish
method
1. Boil the potatoes until tender but still firm. Drain and cool, then cut into 2.5 cm (1 in) cubes and place in a large salad bowl.
2. Halve the peppers, cut away and discard the core and seeds and cut into small pieces. Finely chop the celery, shallot, and spring onions and slice the chilli very thinly, discarding the seeds. Add the vegetables to the potatoes together with the garlic and chopped herbs.
3. Blend the cream, salad cream, mayonnaise, mustard and sugar in a small bowl, stirring until the mixture is
well combined.
4. Pour the dressing over the potato and vegetable salad and stir gently to coat evenly. Serve, garnished with
the snipped chives.
2. Halve the peppers, cut away and discard the core and seeds and cut into small pieces. Finely chop the celery, shallot, and spring onions and slice the chilli very thinly, discarding the seeds. Add the vegetables to the potatoes together with the garlic and chopped herbs.
3. Blend the cream, salad cream, mayonnaise, mustard and sugar in a small bowl, stirring until the mixture is
well combined.
4. Pour the dressing over the potato and vegetable salad and stir gently to coat evenly. Serve, garnished with
the snipped chives.
serving amount
serves 6
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more information
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