American Potato Salad
Use the potatoes warm because they will absorb the flavours of the dressings. Dressings added to cold potatoes tend to sit on them rather than soak in.
Servings: 4 people
Equipment
- Large sucepan
Ingredients
- 1 Kg Potatoes peeled and cut into small pieces
- 30 ml Apple Cider Vinegar
- 3 medium Eggs - hard boiled chopped
- 1 medium Onion - Red finely chopped
- 1 medium Cucumber chopped
- 60 grams Fresh Parsley - Flat-leaf chopped
- 250 grams Mayonnaise See under dressing for a quick homemade Mayo
- 10 grams Dijon Mustard
- 3 grams Celery Seeds
- Salt and Pepper to taste
- 3 medium Spring Onions Thinly sliced
Instructions
- Half fill a large saucepan with water, add potatoes and bring to the boil. reduce heat and simmer 10 - 12 minutes or until Potatoes are tender. Drain.
- Place warm potatoes in a large serving bowl, add vinegar and toss to combine.
- Add Eggs, red onion, celery, cucumber and parsley - toss gently.
- Combine mayonnaise, mustard and celery seeds in a small bowl. Add salt and pepper to taste. Stir gently into salad. Top with Spring onions.
