Not to steal a line, but this is probably the best potato salad that you’ll ever have the privilege of tasting… and that’s not me just boasting. It’s the opinion of anyone that’s ever had a dollop of it on their plate whether it’s been to accompany a BBQ, a picnic, a nice summer salad or even a lunchtime sandwich! So inundated with requests, I thought I’d share the recipe…
- 2 lb Potatoes (Maris Peer & Charlotte are probably the best, but I use whatever’s in season and in summer, new potatoes still in their (clean scrubbed) skin add a new dimension and are just as delicious)
- 1 small Onion (red is good, but again any onion works as long as it’s fresh, crunchy and packed full of flavour!)
- Pinch of Sea Salt & ground Black Pepper to taste
- 1 ½ Tablespoons (ie big dollop) of Mayonnaise (the secret of any recipe is to use the best ingredients. For a good potato salad, you need a good Mayo. The one I use and recommend is Hellmann’s (and not the diet one!) – it really does bring out the best in your ingredients!
- 2 large Free Range Eggs (preferably fresh from your own Chickens, but if you don’t have those…., as fresh as you can get them for maximum flavour from your local farm shop! Failing that, just make sure that they are free range, from Happy Chickens!)
- 1 ½ Tablespoons of Fresh Chives for the potato salad and 3 long strands for the garnish (best again, fresh from your garden. But they are equally as good from the supermarket in the ‘grow your own’ pots. Just as long as they are fresh and not dried for the best flavour)
- Peel/scrub potatoes and cut large potatoes into halves so that they are all about the same size. Boil for about 15 – 20 minutes or until they are soft but still firm so that they are not too crumbly. When cooked, drain and allow to cool in a colander.
- Boil the eggs so that they are hardboiled but still with a slightly soft centre, but not runny (usually about 6 minutes from boiling depending on the size of the eggs) and leave to cool.
- Finely chop the onion, place in a large bowl.
- Roughly chop the chives and place in the bowl with the onion, adding the salt and pepper to taste
- Once cool, roughly chop the potatoes into cubes and add to the bowl.
- Peel and chop eggs into small cubes and add to the bowl.
- Add mayonnaise a dessert spoonful at a time, so as to be careful to not overload the potatoes. Carefully fold in and make sure that all the potatoes, onion, chives and eggs are coated and evenly mixed throughout.
- Transfer to a serving dish, top with 3 long chives for the garnish, cover and chill in the fridge for a couple of hours for the best flavour profile.
Serves 4 – 6 people and is ideal with all sorts of meat dishes, but works the best with nice chunky handmade Burgers, Steaks, sausages…..!
This recipe is ideal to serve at family gatherings and parties, and you can add an extra finishing touch to your events with party bags which won’t break the bank!