Potato Salad

Another from the family recipe book, this potato salad is so simple. Everyone has their own version of this summer dish, and I have found this one, which has a taste that evokes memories of childhood, to be the best combination.

Recipe for Potato Salad
8 medium potatoes, skin on
2 eggs
6 spring onions
4 tbsp mayonnaise

Scrub the potatoes, but don’t peel them. Chop them into inch-sized chunks, and boil them for 10-15 minutes until they are soft, then drain them in a colander. Meanwhile, boil the eggs too, for 7 minutes, so the yolks are a bit soft. When you have removed them from the boiling water, put them straight into a bowl of cold water. This will cool them down and also stop the yolks getting that grey tint. While the eggs and potatoes are cooling, mix the mayonnaise with the chopped spring onions and any seasoning in a big bowl. Peel the eggs, rinsing them under the tap to make sure all the shell is gone, then chop them as finely as you can (an egg slicer is best – chop them both ways to get thin strips). Then add them to the mayonnaise and mix well. Finally, add the potatoes, which should still be warm, and serve.

© Katheryn Rice 2007