Weather its store bought or home made mayonnaise you choose to use, this potato salad is all about the addition of fresh herbs. It is quick to prepare, delicious and a crowd pleaser you will add to your repertoire.
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
- 500 g waxy potatoes
- 2 tbs mayonnaise
- 2 tsp whole grain mustard
- 2 tbs continental parsley roughly chopped
- 1 tbs fresh chives roughly chopped
- cracked pepper to taste
Ingredients
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Instructions
- Cut the potatoes in half (keep it healthy, there is no need to peel ) and place them in a medium sized pan. Cover with cold water
- Bring the water to the boil and simmer for approximately 20 to 25 minutes, until the potatoes are just cooked
- Keep testing them along the way as you dont want them to be over cooked. When the potatoes are overcooked, the skins will peel & the potatoes will start to break apart. I achieve the best result by turning the heat off when the potatoes are slightly under done and leaving them sit in the hot water for a minute or two.
- Drain the potatoes and spread onto a large plate to cool.
- When the potatoes are completely cool, slice them into large pieces ( or leave as they are if using smaller chat potatoes)
- In a medium sized mixing bowl, gently fold through the mayonnaise, herbs and a good crack of black pepper.
- Test for seasoning and serve
Recipe Notes
Warning. I didn't include salt in the ingredients because commercial mayonnaise can be very salty . I recommend you taste test before adding any salt.
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