Amazing Potato Salad is a dish that I make sure I serve at every opportunity. It is so full of a range of flavours. Served as a side dish it goes brilliantly with both hot dishes and cold dishes. I love this dish as it goes so well with chicken whether fried, grilled or barbecued. Also with ribs, steak, sausages and baked hams. This is a dish that when prepared correctly is a must that is perfect all year round.
If your having a party or big dinner then this Amazing Potato Salad is always a winner. Making it in advance, even the day before makes life easier, just keep it in the fridge. For maximum flavour
Amazing Potato Salad
A simple dish that has a lovely creamy sauce with the spiked potatoes and gorgeous celery and scallions/spring onions.
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Add to CollectionServings: 8 Portions
Calories: 459kcal
Ingredients
- 2.5 lbs white potatoes wipe/quarter
- 6 large eggs free range
- 6 large scallions spring onions, sliced
- 3 stems celery sliced
- 3 tbsp white vinegar
- 1 ½ cups mayonnaise
- 1 tbsp English mustard
- 2 tsp celery seeds
- ½ tsp paprika
- salt to taste
- ground black pepper to taste
Instructions
- Place a large pan of water onto the hob and add the potatoes. Turn on the heat to high and bring to a boil. Once the water is boiling reduce the temperature to medium until you have a gentle boil. Add a tsp of salt to the pan.2.5 lbs white potatoes
- Cook for 25 minutes or until the potatoes are soft and are easy to stab with a knife.
- Remove from the heat and drain using a colander. Put to one side to cool slightly.
- Once they have cooled slightly but still warm, cut the potatoes into1/2 to ¾ inch pieces, basically bitesize and add to a large mixing bowl.
- Drizzle the vinegar over the potatoes and gently toss to cover them all and put to one side for now.3 tbsp white vinegar
- While the potatoes are cooling, add a small pan of water to the stove and bring to a boil and add the eggs gently using a tablespoon. Cook for 8 minutes for a soft boiled or 10 minutes for hard boiled.6 large eggs
- Remove from the heat and drain the water from the pan and immediately refill with cold water, drain and repeat until the cold water stays cold. Alternatively, when the eggs are cooked transfer them straight to a bowl of cold water.
- Peel the eggs under water as the shell comes off a lot easier.
- Chop the celery and spring onions and add to the potato bowl and stir in gently. Cut the boiled eggs into chunks and add to the bowl as well.3 stems celery, 6 large scallions
- In a separate bowl, combine the mayonnaise, mustard, celery seed, salt and pepper and stir well.1 ½ cups mayonnaise, 1 tbsp English mustard, 2 tsp celery seeds, salt, ground black pepper
- Add the mayonnaise mixture into the potato salad and gently stir to mix thoroughly.
- Taste and add more seasoning if required.salt, ground black pepper
- Sprinkle with the paprika for a little heat and place in the fridge, covered with cling film/plastic wrap until needed.½ tsp paprika
Nutrition
Calories: 459kcal | Carbohydrates: 27g | Protein: 9g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 157mg | Sodium: 353mg | Potassium: 722mg | Fiber: 4g | Sugar: 2g | Vitamin A: 484IU | Vitamin C: 32mg | Calcium: 66mg | Iron: 2mg
