Potato salad
Waxy potatoes dressed with vinegar while still warm, then folded through a mustardy mayonnaise with crunchy celery, spring onions and chives.
Method
- 1
Cut the potatoes into even pieces about 3 cm across, leaving the skins on.
- 2
Put them in a large saucepan, cover with cold water by 2 cm and add the salt.
- 3
Bring to the boil over high heat.
- 4
Lower the heat and simmer until a knife slides in easily but the pieces still hold their shape.
- 5
Drain well and leave the potatoes in the colander to steam dry.
- 6
Tip them into a large bowl, sprinkle over the vinegar and toss gently so the warm potatoes soak it up.
- 7
Leave to cool to room temperature.
- 8
In a small bowl, stir the mayonnaise and mustard together.
- 9
Add the dressing, celery, spring onions and most of the chives to the potatoes and fold gently until coated.
- 10
Taste and season with salt and pepper, then scatter over the remaining chives to serve.
Notes
- Waxy potatoes such as Charlotte, Yukon Gold or red-skinned potatoes keep their shape. Floury potatoes tend to fall apart.
- Dressing the potatoes with vinegar while they are warm seasons them all the way through.
- Let the potatoes cool before adding the mayonnaise, or it will turn oily. Keep chilled and eat within 2 days.
Equipment
Large saucepan, Colander, Large mixing bowl, Small bowl