Angie’s Potato Salad

Angie's Potato Salad

I have been making this potato salad for many years and it has now become a great family favourite. Cubed cooked potatoes and quartered boiled eggs are added to a seasoned mayonnaise which also incorporates diced celery, sliced green onions, and chopped parsley. It is a great addition to any salad or as an accompaniment to cold meats.

Angie's Potato Salad

6 –8 servings
  • Preparation time: 30 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 900 g (2 lb) waxy potatoes (about 6 medium)
  • 3 eggs
  • 240 ml (8 fl oz) mayonnaise (1 cup)
  • 1 tbsp cider vinegar
  • 2 tsp Dijon mustard
  • ½ tsp celery seed
  • ½ tsp salt
  • 1 celery stick, diced
  • 3 spring/green onions, thinly sliced (¼ cup)
  • 2 tbsp fresh flat leaf/Italian parsley, chopped


  • You will also need a large serving bowl.

  • Method
  • Peel and cut the potatoes into even-sized chunks. Simmer in a pan of boiling, salted water for 20 minutes until just tender.
  • The eggs need to be hard boiled, so add them to the pan with the potatoes after the potatoes have been cooking for 10 minutes and that way a second pan can avoid being used.
  • Once the potatoes and eggs are cooked, lift the eggs from the pan and pop them in a bowl of cold water to keep the yolks golden.

  • Drain the potatoes, leave to steam dry and become cool.

  • Meanwhile, in the serving bowl, mix together the mayonnaise, cider vinegar, mustard, celery seed, salt, diced celery, sliced onions, and chopped parsley.
  • Now cut the potatoes into roughly 1 inch cubes and add to the bowl. Gently stir them into the mayonnaise so they are well coated.
  • Finally remove the shells from the eggs and cut each one in half and then into three. Carefully stir half ino the potato salad and then decorate the top with the remaining half.
  • Cover the bowl and refrigerate until needed.
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Teriyaki Steak

Teriyaki Steak

Slices of steak are marinated in a teriyaki sauce and then sautéed with mushrooms and tomatoes. Serving on a bed of flavoured brown rice for a very tasty dish.

Teriyaki Steak

4 servings
  • Preparation time: 40 minutes
  • Marinading time: 1–2 hours
  • Cooking time: 50 minutes

  • Ingredients
  • 575 g (1 lb 4 oz) sirloin or rump steak, fat removed
  • 4 tbsp medium-dry sherry
  • 6 tbsp soy sauce
  • 1 tbsp caster sugar/superfine sugar
  • 1 tbsp olive oil
  • 225 g (8 oz) button mushrooms, sliced (3 cups)
  • 1 tsp cornflour/cornstarch

  • For the rice
  • 1 medium onion, peeled and chopped
  • 200 g (7 oz) brown rice (1 cup)
  • 450 ml (15 fl oz) chicken stock (2 cups)
  • ½ tsp cumin seeds

  • To garnish
  • 2 medium tomatoes
  • parsley

  • Method
  • Pour the sherry and soy sauce into a large bowl. Add the sugar and stir until it has dissolved.

  • Cut the steak into 1.25 cm (½ inch) slices and add to the bowl. Turn the steak to coat, then cover the bowl, refrigerate and leave to marinade for at least an hour.
  • Remove the bowl from the fridge just before preparing the rice to enable steak to come to room temperature.

  • For the rice
  • Put the onion, rice, stock, and cumin seeds into a large pan and bring to the boil. Reduce the heat to low, cover and cook for 35–40 minutes until the stock has been absorbed by the rice.

  • Then, when it is cooked, leave to rest for 10 minutes while cooking the steak and vegetables.
  • For the steak
  • First, cut the tomatoes in half and then each half into thirds.

  • Drain the meat, reserving the marinade.

  • Blend the cornflour/cornstarch into the marinade and set to one side.

  • Now heat the oil in a large frying pan/skillet over a medium heat. Add the steak and stir-fry for 2–3 minutes, turning frequently. Remove from the pan/skillet and keep warm.
  • Add the mushrooms and tomatoes to the pan/skillet and stir-fry for a further minute.
  • Add the reserved marinade. Bring to the boil, reduce the heat and cook for 1 minute.
  • Return the steak to the pan/skillet and turn to coat with the sauce.
  • To serve
  • Divide the rice amongst four plates, spooning it into the shape of a ring. Now spoon the steak and vegetables into the centre, and then spoon over any remaining sauce in the pan/skillet.
  • Serve immediately garnished with a little parsley.
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Updated: February 2, 2019