Make This: Delicious Simple Potato SaladBy Rachel Phipps
Need a simple potato salad recipe? We have the one for you. This is perfect for an al fresco meal. You can serve it straight up, but I’ve discovered the flavour beautifully seeps into the potatoes overnight, so if you have time I would recommend you make it the night before you plan to serve it. You can also chop and change the recipe depending on what you have to hand; I’ve used salad onions, but you can also use Spring Onions or you could use lots of chopped chives to add colour and the onion flavour.
This recipe serves about 4 people as a side salad – it can be early halved to serve two, doubled up for a larger family or tripled up to serve a crowd.
Simple Potato Salad Recipe
INGREDIENTS:
10-15 New or Baby Potatoes, cooked, cooled and halved
2 tbsp Light Mayonnaise
2 tsp Olive Oil
1 tsp Wholegrain French Mustard
1 tsp White Wine Vinegar
1 Large Salad Onion
Freshly Ground Salt & Pepper
METHOD:
1. Mix the mayonnaise, mustard, oil and vinegar together until everything is combined into a slightly thick dressing. I keep both Classic and Light mayonnaise in my fridge, as I find the Classic is better when it is acting as a flavour in itself like in chicken and egg salad sandwiches, but Light is better for mixing with something stronger like tuna or in a potato salad, as it allows other flavours to sing a bit more beside it.
2. Chop the white and about half the green of the salad onion into small slices and chunks and along with the potatoes add to the dressing. Season well, then mix well until all the potatoes are coated in dressing.
3. Slice the remaining green top of the salad onion into medium thickness rounds and sprinkle on top. If you have time, chill, but bring back up to room temperature before serving.
If you are serving a medium to large crowd, this, along with a big bowl of my Purple Cabbage Slaw with Cucumber & Dill which is also super simple and can be made the night before and kept in the fridge, solves the problem of everything that is not being cooked on the grill at a big barbecue.
See Rachel’s beautiful blog here
