Nothing fancy about a potato salad but it graces many buffet and picnic tables at this time of the year when there are often get togethers for friends and family. It goes with just about anything as a trusty side. While there are different ways of making a potato salad, this is how I do it - boiling potatoes with their skins on then peeling them off when cooled, using a herby half mayonnaise, half yoghurt dressing and adorning it with slices of hardboiled egg.
Notes:
*Potato skins can be left on, if you like, for added nutrients, fibre and texture; just scrub them clean with a brush under the cold tap before using.
*If you haven't got an egg slicer, roughly chop the hardboiled eggs.
Serves 6-8
INGREDIENTS
- 1kg / 2lb 4oz potatoes
- 1 teaspoon sea salt, for cooking potatoes
- 3 hardboiled eggs, sliced
- ¼ cup mayonnaise
- ¼ cup Greek yoghurt
- 1 tablespoon whole grain mustard
- 3 tablespoons chopped red onions
- 3 tablespoons chopped gherkins
- ¼ cup fresh dill, chopped
- ½ teaspoon sea salt, for seasoning salad
- ½ teaspoon black pepper
METHOD
- Place potatoes in a large saucepan with enough water to cover by 2.5cm / 1". Add 1 teaspoon sea salt, then bring to boil over medium-high heat. Reduce heat to medium and simmer until potatoes are just tender, about 8 minutes, stirring occasionally. Test by inserting a skewer or a fork into a potato, which should go through easily. Avoid overcooking the potatoes or they'll become too mushy for a salad.
- Drain and transfer potatoes to cool completely on a platter, then peel off skins and cut into 2cm / ¾" cubes. Place them in a large serving bowl.
- Add mayonnaise, yoghurt, mustard, onions, gherkins, most of the dill, salt and pepper. Stir gently to combine all ingredients. Have a taste and adjust seasoning accordingly.
- Arrange egg slices on top of the potato salad. Garnish with reserved dill.
- Cover and chill in the fridge before serving.
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