Potato salad recipe
information
One of the all-time favourites, homemade Potato salad should be made with firm, waxy potatoes. These will not crumble when mixed with the mayonnaise. For a change, try using soured cream instead of mayonnaise, or add 50 g (2 oz) cubed Gruyere or Emmenthal cheese to the salad before coating in the mayonnaise.
ingredients
Approx. 3/4 kg (1 1/2 lb). new potatoes or 1 x 539g. (1 lb 3 oz) can new potatoes, drained
Salt
1 bunch of spring onions, topped, tailed and finely chopped 150 ml (1/4 pint) thick homemade mayonnaise
1 tbsp lemon juice
Freshly ground black pepper
2 tbsp freshly chopped mint or parsley to finish
Salt
1 bunch of spring onions, topped, tailed and finely chopped 150 ml (1/4 pint) thick homemade mayonnaise
1 tbsp lemon juice
Freshly ground black pepper
2 tbsp freshly chopped mint or parsley to finish
method
1. Cook the potatoes in their skins in boiling salted water for 15 minutes or until just tender.
2. Remove from the water and allow to cool slightly. Peel off the skin.
3. Cut the cooked or canned potatoes into chunks and place in a mixing bowl with the spring onions.
4. Pour in the mayonnaise and lemon juice and add black pepper to taste.
5. Coat the potato slices carefully in the mayonnaise, folding it in with a large metal spoon. Transfer to a serving bowl and sprinkle with more black pepper and the chopped mint or parsley.
2. Remove from the water and allow to cool slightly. Peel off the skin.
3. Cut the cooked or canned potatoes into chunks and place in a mixing bowl with the spring onions.
4. Pour in the mayonnaise and lemon juice and add black pepper to taste.
5. Coat the potato slices carefully in the mayonnaise, folding it in with a large metal spoon. Transfer to a serving bowl and sprinkle with more black pepper and the chopped mint or parsley.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
