Ingredients
Scale
to Salad
- 8 medium sized new potatoes, unpeeled
- The juice of one small lemon
- 1/4 cup of vegetable oil
- Fine sea salt to taste
- 1/2 tsp freshly ground black pepper
- 2 stalks of celery, washed, trimmed, and chopped
- 1/2 of a medium English Cucumber
- 4 hardboiled eggs, chopped into 1/2 inch dice
- 2 TBS finely chopped onion
- 1 cup of good quality mayonnaise
- 1/2 cup of coleslaw dressing
- 3 TBS cider vinegar
- 1 tsp sugar
to Garnish:
- Finely chopped fresh chives, salad cress or chopped parsley (optional)
- Ground paprika
- 2 hardboiled eggs thinly sliced
Instructions
- Boil the potatoes in lightly salted water, until tender just to the fork.
- Drain well and as soon as you can handle them, peel, and cut them into 1/2 inch dice.
- Toss in a bowl along with the lemon juice, chopped onions, oil and salt to taste. This preliminary dressing while very warm gives the potatoes extra flavour and coats them. This prevents them from absorbing too much mayonnaise later on. Allow to cool.
- Add the black pepper, celery, chopped eggs and cucumber. Blend 1/2 cup of the mayonnaise with the salad cream, vinegar, and the sugar. Pour this over the potato salad, gently folding until all pieces are coated. Add the remaining mayonnaise only if the salad seems dry. Taste and adjust the seasoning as required. Spoon into a clean bowl and smooth the top. Lay the sliced hard boil egg over top. Cover and chill for several hours.
- Just before serving, sprinkle with some chopped fresh chives, salad cress or chopped parsley, if using, and ground paprika. Delicious!!
- Prep Time: 1 hours
- Cook Time: 2 hours 30 minutes
- Category: Lunch
Nutrition
- Calories: 350