Mandy’s Potato Salad

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Mandy’s Potato Salad

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I have been making this potato salad since I can remember because this is how my mother made it. Well, almost. I’ve had to tweak it a little since living in Ireland. See, the secret to this potato salad, one that always gets rave reviews and second helpings, is the tangy mayonnaise that’s available to buy back home. I have yet to find a suitably tangy mayo in Ireland to replace it, but I’ve come up with a delicious alternative that gives the same tasty results. I’m partial to making my potato salad with baby potatoes, less peeling and they’re a little sweeter, but feel free to use large peeled potatoes, cut up once cooked. The cornichons add a lovely little crunch in every other bite, and I love using sour cornichons rather than sweeter pickles for another kind of tang. I love the milder taste of green onion in this, but you could also try finely diced red onion instead. Play with it and make it yours!

Ingredients

  • 1kg baby potatoes, washed
  • 2 eggs, optional
  • 200g mayonnaise
  • 2-3 tsp white wine or cider vinegar
  • ½ tsp sea salt flakes
  • 35g cornichons (pickled cucumber), chopped
  • 1 green onion, finely sliced
  • 1kg baby potatoes, washed
  • 2 eggs, optional
  • 200g mayonnaise
  • 2-3 tsp white wine or cider vinegar
  • ½ tsp sea salt flakes
  • 35g cornichons (pickled cucumber), chopped
  • 1 green onion, finely sliced

Instructions

  1. Boil the potatoes in a pot of salted boiling water for about 15 minutes, or steam for 15-20 minutes, until just tender through and a sharp knife can easily pierce through.
  2. If adding eggs: While potatoes are cooking, put eggs in a small pot and fill with water until submerged. Place over high heat, then just as it the water comes to a boil, lower heat to medium high and boil for 6 minutes. Remove from heat and leave to sit in the hot water for 10 minutes. Drain and submerge eggs in ice-cold water until cold.
  3. Once potatoes have cooled, cut smaller ones in halves and larger ones in quarters. Place in a large bowl.
  4. In a small bowl, whisk together mayonnaise, 2 tsp vinegar and salt, taste and add more vinegar if you prefer more of a tang. Add to the potatoes along with the chopped cornichons and sliced green onion. Toss well so that the potatoes are well coated, then taste for seasoning and add more salt if needed. You can also add a grinding of black pepper if you wish.
  5. Finally, peel the boiled eggs and roughly chop. Add to the potato salad and gently mix through.
  6. Chill in the fridge for at least 30 minutes to 1 hour before enjoying.
  7. Keep in a sealed container in the fridge for up to 5 days.
  8. Boil the potatoes in a pot of salted boiling water for about 15 minutes, or steam for 15-20 minutes, until just tender through and a sharp knife can easily pierce through.
  9. If adding eggs: While potatoes are cooking, put eggs in a small pot and fill with water until submerged. Place over high heat, then just as it the water comes to a boil, lower heat to medium high and boil for 6 minutes. Remove from heat and leave to sit in the hot water for 10 minutes. Drain and submerge eggs in ice-cold water until cold.
  10. Once potatoes have cooled, cut smaller ones in halves and larger ones in quarters. Place in a large bowl.
  11. In a small bowl, whisk together mayonnaise, 2 tsp vinegar and salt, taste and add more vinegar if you prefer more of a tang. Add to the potatoes along with the chopped cornichons and sliced green onion. Toss well so that the potatoes are well coated, then taste for seasoning and add more salt if needed. You can also add a grinding of black pepper if you wish.
  12. Finally, peel the boiled eggs and roughly chop. Add to the potato salad and gently mix through.
  13. Chill in the fridge for at least 30 minutes to 1 hour before enjoying.
  14. Keep in a sealed container in the fridge for up to 5 days.
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