Name: Potato Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 8
Ingredients: 1.4 kg (3 lb) waxy potatoes, cut into bite-sized pieces; 2 tsp (10 ml) salt, plus more to taste; 180 g (3/4 cup) mayonnaise; 2 tbsp (30 ml) Dijon or yellow mustard; 2 tbsp (30 ml) apple cider vinegar; 2 celery stalks, finely diced; 1/2 small red onion, finely diced; Black pepper

Ingredients

Potato salad

1.4 kg (3 lb) waxy potatoes, cut into bite-sized pieces
2 tsp (10 ml) salt, plus more to taste
180 g (3/4 cup) mayonnaise
2 tbsp (30 ml) Dijon or yellow mustard
2 tbsp (30 ml) apple cider vinegar
2 celery stalks, finely diced
1/2 small red onion, finely diced
Black pepper

Instructions

Put the potatoes in a large pan, cover with cold water and add the salt. Bring to a boil and cook for 12-15 minutes, until tender but not falling apart.
Drain well and leave to steam-dry for 5 minutes.
Whisk the mayonnaise, mustard and vinegar together in a large bowl.
Add the warm potatoes, celery and red onion. Fold gently until evenly coated.
Season with salt and black pepper. Cover and chill for at least 1 hour before serving.

Notes

For an egg potato salad, fold in 3 chopped hard-boiled eggs.
For a dill version, add 2 tbsp (30 ml) chopped fresh dill and 2 tbsp (30 ml) chopped pickles.
For a bacon version, add 115 g (4 oz) cooked crumbled bacon shortly before serving.
For a lighter dressing, replace half the mayonnaise with plain Greek yoghurt.
For a German-style variation, omit the mayonnaise and dress the warm potatoes with vinegar, mustard, bacon drippings and a little sugar.

Potato Salad

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Ingredients

Potato salad

Instructions

Notes

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