35min 4 ppl
Potato Salad
31 minutes
4 people
Medium31–60 min or 7–12 steps
31 min · 5 steps
Medium: 31–60 min or 7–12 steps
300 kcalper person
Protein 7g
Carbs 28g
Fats 18g
About this dish
Tender boiled potatoes folded through a creamy mayonnaise and mustard dressing with celery and spring onion for crunch - a picnic table staple served chilled or at room temperature.
Allergy Info
Eggs, Celery, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Russet potatoespeeled and cut into 3cm chunks800 g
- Celeryfinely diced1 stalk
- Spring onionssliced2
Dairy & Eggs
- Eggshard-boiled and chopped3
Spices & Seasonings
- kosher salt0.5 tsp
- Black pepper0.25 tsp
Oils & Condiments
- Mayonnaise6 tbsp
- Dijon mustard1 tbsp
- Apple cider vinegar1 tbsp
Utensils
- Large pot
- Mixing bowl
- Chef's knife
Method
1
Boil the potatoes in a large pot of salted water for 15 minutes until just tender.
Approx. 15 minutes
2
Drain the potatoes and spread them out on a tray to cool for 10 minutes.
Approx. 3 minutes
3
Whisk the mayonnaise, Dijon mustard, cider vinegar, salt and pepper together in a large bowl.
Approx. 4 minutes
4
Add the cooled potatoes, chopped eggs, celery and spring onions to the bowl and fold gently to combine.
Approx. 6 minutes
5
Chill for 30 minutes before serving.
Approx. 3 minutes
