Potato salad is a great accompaniment to cold meat, schnitzels and summer barbecues. There are lots of complicated recipes, but Peter Valder has a very simple one.
Ingredients
2 large potatoes, peeled and cubed
100ml spring onions, chopped
125ml mayonnaise
50ml white vinegar
freshly ground black pepper
chopped parsley or chives, to garnish
Method
Place mayonnaise, vinegar and chopped spring onions in a bowl. Add pepper to taste and mix thoroughly.Bring the cubed potato to the boil in salted water. Simmer for 3-4 minutes, until cooked but still firm.Strain the potato and while still warm combine with the mayonnaise mixture.Refrigerate and serve garnished with chopped parsley or chives when thoroughly chilled.
Note: this amount serves 4-6. The quantities of the ingredients can be increased if a larger amount is required. This is not a hard and fast recipe and you may like to vary the quantities of mayonnaise and vinegar to get the right consistency. Peter used full-bodied mayonnaise, but low-fat can be substituted if you wish.
