This potato salad seems to taste even better the next day !I believe that less is often more when it comes to cooking. (Especially when it comes to simple dishes like this one.)
I’ve never had an actual recipe for this potato salad - I’ve always just made it from memory after watching my mother making it when I was growing up. (I added the mustard idea, though.)
Whenever I make this, people always ask me for the recipe and there are never any leftovers – always a good sign !
It’s best to make this the day before you plan to eat it, as the flavours are more intense the next day as the potatoes have had time to really absorb the mayonnaise mixture -:
I’ve never had an actual recipe for this potato salad - I’ve always just made it from memory after watching my mother making it when I was growing up. (I added the mustard idea, though.)
Whenever I make this, people always ask me for the recipe and there are never any leftovers – always a good sign !
It’s best to make this the day before you plan to eat it, as the flavours are more intense the next day as the potatoes have had time to really absorb the mayonnaise mixture -:
Simply Delicious Potato Salad
5 large potatoes, peeled & chopped in to cubes
1 small onion, finely chopped
1 cup of Mayonnaise (a ‘tangy’ type works well)
1 tsp English Mustard
Salt & Pepper to taste
Chives or Spring Onion tops, snipped
Boil the potato cubes in salted water until cooked through & edges are soft. Strain, add the onion, salt & pepper and leave to cool. Add the mustard to the mayonnaise and mix well to blend. Pour over the cooled potato cubes and toss everything together gently until the potato cubes are well coated. Garnish with snipped chives or spring onion chops.
I always make sure that the potatoes are well cooked – there’s nothing worse than underdone potatoes in a salad … ewwww ! The mustard really brings the flavours of this salad out and when I haven’t had English mustard on hand, I’ve also used Dijon or Wholegrain.
