Sunday, 10 August 2008

Herby Potato Salad

This is another easy to make salad, which goes well with barbecues and summer meals. The amounts for the ingredients are a bit rough here, and the amount of mayonnaise depends on how saucy you want it, how big you cut the potatoes, that kind of thing. What I am trying to say is, I didn't write anything down as I made this, but its so easy to make intuitively, just whack the ingredients into a bowl and you will know when it looks right.


  • ~750g new potatoes
  • 1-2 tablespoons mayonnaise
  • Bunch chives - enough to make about a tablespoon when finely chopped
  • Bunch mint - enough to make about a tablespoon of finely chopped mint
  • Salt and pepper
  • 1 teaspoon dried mustard powder - like Colemans
Cut the potatoes into equally sized chunks so that they will cook at the same time, then cook according to your normal method - in a pan of boiling salted water until soft, but still with a bit of 'bite' left in them - you want the potatoes to hold together when mixing them up with the mayo.

As soon as the potatoes are cooked, drain off the hot water and immerse them in cold water to prevent any further cooking, and to cool them down to salad temperature. If you have no environmental conscience, you can leave a cold tap running into the pan, but if you are concerned about wasting water then make sure you don't do this!

Once the potatoes are cool, drain them and make sure they are nice and dry. Add the mayonnaise, chopped herbs, mustard, and salt and pepper to taste. Mix it all up together, and garnish with a sprig of fresh mint.

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