Tangy Potato Salad
I made this a couple of weeks ago to go with a steak and bread BBQ for the family it was so delicious, the tangy dressing gave the dish a “MMMmmmm I want more of this” sensation.
6 medium waxy white potatoes, peeled.
1 1/2 cups (375 ml) mayonnaise.
1 tbsp white or cider vinegar.
1 tbsp english or dijon mustard.
1/2-1 tsp fine sea salt.
1/4 tsp black pepper.
1 medium onion, chopped.
2 medium celery stalks, finely chopped.
4 Freerange eggs, boiled and chopped.
Method: In a medium saucepan heat enough water to cover the potatoes and bring the water to the boil. Salt if desired (optional) and add the potatoes to the pan. Cover and bring back to the boil for a minute then turn the heat down and gently cook for another 30-35 minutes or tender. Drain and set aside to cool down a little. When ready cut into bite sized cubes. Mix the mayonnaise, vinegar, mustard, salt and pepper in large bowl. Add the potatoes, celery and onion, toss well to mix. Stir in the eggs. Cover and refrigerate for at least 4 hours if possible until chilled.Note: To be honest ours was only chilled for an hour and a bit as I hadn’t left enough time for 4 hours, serves me right for not reading to the end of the original recipe.This really was the nicest potato salad I have ever made, it will be becoming a regular dish for our table from now on.