Sunday Standard · Starters

Creamy potato salad for a gathering

Name: Creamy potato salad for a gathering
Yield: 8 servings
Ingredients: 1.2 kg Potatoes; 120 g Celery; 4 whole Spring onions; 150 g Mayonnaise; 1 tbsp Dijon mustard; 2 tbsp Apple cider vinegar; 10 g Parsley; 1 tsp Salt; 0.5 tsp Black pepper

Tender potatoes, crisp celery and spring onions in a mustard and mayonnaise dressing.

180 minutes · Medium · 8 servings

Also allow: Includes approximately 2 hours chilling.

Original house recipe · Not yet kitchen-tested

Ingredients

Potatoes1.2 kg
Celery120 g
Spring onions4 whole
Mayonnaise150 g
Dijon mustard1 tbsp
Apple cider vinegar2 tbsp
Parsley10 g
Salt1 tsp
Black pepper0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Egg in mayonnaise; mustard. Check mayonnaise labels for additional allergens.

Method

Cook the potatoes

Wash produce. Cut potatoes into even 2 cm pieces. Cover with cold water in a large saucepan, bring to a boil and simmer 12–18 minutes until a knife slips in easily. Drain well.

Cool promptly

Spread the drained potatoes in a shallow container and refrigerate promptly, loosely covered until cooled. Do not leave a deep pot of warm potatoes on the counter. Once cold, cover fully.

Dress and chill

Finely slice celery and spring onions and chop parsley. Whisk mayonnaise, mustard, vinegar, salt and pepper. Fold everything into the cold potatoes. Cover and chill until thoroughly cold; allow about two hours total chilling time.

Serve cold

Keep at 4°C or below until serving. Put out a small bowl at a time and replenish from the fridge. Refrigerate within two hours of being out; use within 2–3 days.

Make the day before to free up the hob. A side-dish recipe for eight, rather than eight main meals.

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