jonnyjonny_uk
Senior Cook
Potato salad
Ingredients
Quantities are only a guide as this is prepared according to taste
8 medium potatoes
1 stick celery finely chopped
bunch of spring onions chopped
handful chopped fresh parsley
220g mayonnaise
1 tbsp wine vinegar
1 tbsp mustard
Salt & Pepper
4 boiled eggs
I peeled 8 medium potatoes and chopped into cubes ensuring all were the same size as this will make sure they cook evenly. I then placed the cubed potatoes into cold salted water and brought to the boil for approx 10 minutes or until they are soft enough to be pierced with a fork but without breaking up. Once the potatoes were cooked I drained the water and ran under cold water in a sieve to cool down and stop the cooking process. I then set them aside to make the sauce.
For the sauce:
I chopped a cup of spring onions into 1/4 inch pieces and only use the green part not the white end. These I placed into a large bowl. Then I chopped a good handful of fresh parsley and added this to the bowl. Then I chopped finely one stick of celery and also added to the bowl. I then added the mayonnaise, mustard, wine vinegar and salt and pepper and mixed it all up together. Finally I put on 4 eggs to hard boil and once done chopped up three of them and added to the sauce mixture and quartered the fourth one for decoration. Then I added the potaotes and mixed thoroughly but carefully making sure you don’t break up the potatoes. Adjust the ingredients to your taste if you think it needs more or less of something. I don’t usually measure these kind of recipes but use according to taste. I spooned this mixture to a serving bowl and garnished with the egg quarters in each corner and used some more chopped spring onion in the middle and sprinkled with chopped parsley.
Ingredients
Quantities are only a guide as this is prepared according to taste
8 medium potatoes
1 stick celery finely chopped
bunch of spring onions chopped
handful chopped fresh parsley
220g mayonnaise
1 tbsp wine vinegar
1 tbsp mustard
Salt & Pepper
4 boiled eggs
I peeled 8 medium potatoes and chopped into cubes ensuring all were the same size as this will make sure they cook evenly. I then placed the cubed potatoes into cold salted water and brought to the boil for approx 10 minutes or until they are soft enough to be pierced with a fork but without breaking up. Once the potatoes were cooked I drained the water and ran under cold water in a sieve to cool down and stop the cooking process. I then set them aside to make the sauce.
For the sauce:
I chopped a cup of spring onions into 1/4 inch pieces and only use the green part not the white end. These I placed into a large bowl. Then I chopped a good handful of fresh parsley and added this to the bowl. Then I chopped finely one stick of celery and also added to the bowl. I then added the mayonnaise, mustard, wine vinegar and salt and pepper and mixed it all up together. Finally I put on 4 eggs to hard boil and once done chopped up three of them and added to the sauce mixture and quartered the fourth one for decoration. Then I added the potaotes and mixed thoroughly but carefully making sure you don’t break up the potatoes. Adjust the ingredients to your taste if you think it needs more or less of something. I don’t usually measure these kind of recipes but use according to taste. I spooned this mixture to a serving bowl and garnished with the egg quarters in each corner and used some more chopped spring onion in the middle and sprinkled with chopped parsley.