Potato Salad

video password: SYDD [case sensitive]

serves 6 – 8

The secret to good potato salad is of course, good potatoes! But it’s also a bonus if you toss the warm cooked potatoes in the dressing so they soak up as much of the punchy flavours as possible.

I used kipfler potatoes in the picture and video but any small, waxy potato will work well such as pink fir apple, or fingerling potatoes or even chats or new potatoes.

I prefer to boil my potatoes whole then slice while they are still warm because I find they soak up less moisture this way, but if you’re in a rush, slicing before simmering will dramatically reduce the cooking time to as little as 10-15 minutes.

My other thing with potato salad is leaving the skins on because a) I’m too lazy to peel them and b) there’s lots of vitamins in the skins. But peel if you’re into naked spuds.

1kg (2lb) small waxy potatoes, scrubbed
3 tablespoons sherry vinegar
1 tablespoon wholegrain mustard
1/2 bunch flat leaf parsley, roughly chopped
1/2 red onion, very finely sliced into 1/2 moon shapes

1. Place potatoes in a saucepan and cover with cold water. Salt & bring to the boil.

2. Simmer uncovered until potatoes are tender when tested with a knife, anywhere from 30-50minutes depending on the size of your spuds.

3. Drain spuds and while still warm, carefully slice into rounds about 1cm (1/3in) thick.

4. Meanwhile combine vinegar with mustard & 5 tablespoons extra virgin olive oil in a large bowl. Season.

5. Toss hot spuds in the dressing then toss through the parsley & onion.

Quantities for Different Serving Sizes

You can easily double or halve this recipe. The cooking time depends more on the size of the potatoes than on the quantity.

Prepare Ahead

This can easily be made a few days in advance and stored in the fridge. I think it’s best to serve at room temperature rather than chilled, but it’s up to you.

Variations

carnivores – some chopped bacon fried until crisp makes a lovely addition.

Problem Solving Guide

too dry – not enough dressing. Just drizzle in a little more vinegar and oil and toss until you’re happy.

too oily– opposite problem – too much dressing. Transfer the potatoes to a new clean bowl leaving behind as much of the dressing as you can. A little more parsley may help freshen things up.

potatoes falling apart – either they’ve been cooked for too long OR you’ve used flour potatoes which don’t like to hold together as much as waxy ones. Not much you can do now, although you could rename it ‘crushed’ potato salad. Next time try different spuds of cook them less.

don’t have sherry vinegar? – white wine or champagne vinegar or even lemon juice will all do the trick.

Serving Suggestions

Great as a side to most fish and meats.
To turn it into a main course, toss through some canned tuna or a few sliced hard boiled eggs.

Leftover Potential

Brilliant!. Will keep in the fridge for at least a week or more.