I’m not a big fan of cold foods. Room temperature and hot foods are where it is at for me. I think there is just more flavour when something hasn’t come straight out of the fridge. If I remember, I will take a lunch intended to be eaten cold out of the fridge half an hour before lunch, so it is edible (to me). So you are probably wondering why I am telling you about potato salad?
Well potato salad is fine as long as it is served at room temperature, and there are some other things you can add to make your potato salad much better than the ordinary.
I find adding strong flavours like spring onion, sharp pickle and a strong herb like parsley helps to break through all the clagginess you can get with a straight mayonnaise and potato mixture. Eggs are a no no for me, so don’t ask me about those! And skins on please, as Nigel Slater would have it, there is flavour (and fibre!) in those skins!
An Excellent Potato Salad
Serves 2 as a side with lunch sized leftovers
300g of new potatoes, skins on
3 tablespoons Hellman’s mayonnaise*
3 spring onions
1 large pickle
juice of 1/4 lemon
Dice your potatoes in to large chunks, and boil in a saucepan until cooked through – but be careful not to overcook otherwise they’ll be mushy when you prepare the salad.
Chop your spring onions, pickle and parsley finely and add to a large bowl with the mayonnaise.
Leave the potatoes to cool completely.
Mix with the mayonnaise mixture, season to taste and then add the lemon juice.
* This is not a sponsored post, I just think Hellman’s is the best ready made one to use, and the light version is perfectly acceptable.