Basic Potato Salad

Name: Basic Potato Salad
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 kg potato/s (– waxy potatoes are best, I like Dutch Cream); 2 spring onion/s ( – finely sliced); 2 tbsp capers (– roughly chopped); ¼ bunch/s fresh parsley leaves (- you can also sub with basil, baby spinach or rocket – finely chopped); ¼ cup whole egg mayonnaise; Sea salt and freshly ground black pepper (– to taste)

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Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 4

Cost: $3.29 /serving

Author : Georgia Harding

Ingredients

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1 kg potato/s (– waxy potatoes are best, I like Dutch Cream)2 spring onion/s (– finely sliced)2 tbsp capers (– roughly chopped)¼ bunch/s fresh parsley leaves (- you can also sub with basil, baby spinach or rocket – finely chopped)¼ cup whole egg mayonnaiseSea salt and freshly ground black pepper (– to taste)

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Instructions

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Step 1

Start with peeling and dicing the potatoes. Put in a large pot, cover with water and bring to the boil.

Step 2

Cook 10-15 mins until the potatoes are soft when you poke them with a sharp knife but don’t fall apart. The time this takes will depend on the variety of potato and size of the dice.

Step 3

While they are cooking, prepare the spring onions, capers and greens.

Step 4

As soon as the potatoes are cooked, rinse them immediately to cool them (so they don’t continue to cook). Allow them to cool completely before mixing through the rest of the ingredients. Cover and refrigerate if necessary.

Step 5

Serve at room temperature when desired.

Step 6

Store in an airtight container in the fridge.

Step 7

This can be made the day ahead.