Bridget's Potato Salad

Written by Bridget Rendall on Wednesday, July 14, 2010 at 07:22AM
Filed in: Recipes
Comments: 0

Ingredients

New Season Potatoes
Spring Onions
Flat Leaved Parsley
Organic Mayonnaise
Sea Salt and Coarse Black Pepper

Method

 

1. Wash the potatoes leaving the skins on, (I put on rubber gloves and use the grip to clean them by rubbing them in water)
2. Chop into cubes, place in a pan with a sprinkle of salt, cover with water and boil on a medium heat until soft but not overcooked.
3. While the potatoes are cooking, prepare and chop the spring onions using both the white and some of the green.
4. Loosely chop some flat-leaved parsley.
5. When the potatoes are ready, remove from the heat and drain off all the water.
6. Immediately add the chopped spring onions, parsley, seasoning and as much or as little mayonnaise required to coat the potatoes.
7. Use a large spoon to move the mixture around to ensure it is evenly coated and spoon into a serving dish.

It is really important to add the mayonnaise while the potatoes are still warm, as this allows the flavour from the spring onions, mayonnaise and seasoning to release.

NB: I have not given quantities as it is really down to your personal preference. You may wish to leave small pots whole.

About the author
Personal Assistant and Organic Box Scheme Manager at Shillingford Organics

Comments RSS

    There are no comments yet. Be the first to add a comment by using the form below.