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

  • Ingredients
  • 900g (2 lb) waxy potatoes (about 6 medium)
  • 3 eggs
  • 240ml (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 flat leaf/Italian parsley, chopped

  • You will also need a large serving bowl.


  1. Method
  2. Peel and cut the potatoes into even-sized chunks. Simmer in a pan of boiled, salted water for 20 minutes until just tender.

  3. The eggs need to be hard boiled, so add them to the pan with the potatoes after they have been cooking for 10 minutes and that way a second pan can be avoided being used.

  4. 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.

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

  6. Meanwhile, in the serving bowl, mix together the mayonnaise, cider vinegar, mustard, celery seed, salt, diced celery, sliced onions, and the chopped parsley.

  7. Now cut the potatoes into roughly 1 inch cubes and add to the bowl. Gently stir them into the mayonnaise mixture so they are well coated.

  8. Finally remove the shells from the eggs and cut each one into four. Carefully add half of them to the potato salad and then decorate the top with the remaining quarters.

  9. Refrigerate until needed.

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: