American-style potato salad

  • Preparation Time15 mins
  • Cooking Time25 mins
  • DifficultyEasy
1/2 medium red onion, finely chopped
900g (10 to 12) small waxy-style potatoes, peeled and quartered
2 tbsp plus 1 tsp salt
2 stalks celery (with leaves), chopped
70g prepared mayonnaise
10g chopped flat-leaf parsley
2 tbsp pickle relish
1 tbsp mustard
2 hard-boiled eggs, roughly chopped
Freshly ground black pepper
1) In a small bowl soak the onions in cold water, for 15 minutes. Drain.

2) In a medium saucepan cover the potatoes with cold water by about 4cm. Stir in 2 tablespoons of the salt. Bring to a boil, lower the heat, and simmer until fork tender, about 6 minutes. Drain, transfer potatoes to a large bowl, and mix with the onions and celery. Set aside to cool.

3) In a small bowl, whisk together the remaining 1 teaspoon salt, mayonnaise, parsley, relish, and mustard.

4) When the potatoes have cooled, carefully fold them with the mayonnaise mixture. Gently mix in the eggs and season with pepper to taste. Transfer to a serving bowl and serve.

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