Summer is the season for picnics and barbecues, therefore it is the season for potato salad. Here is a very basic recipe, but I will publish more elaborate variations of in the near future.
- New Potatoes 400g/ 14 oz
- Spring Onions 2
- Mayonnaise 2 Tbs
- Dijon Mustard 1 tsp rounded
- Water to cover
Bring enough water to cover the potatoes to the boil in a medium pan. Lightly salt and add the potatoes. Book for about 8 minutes, drain and allow to cool. When the potatoes are sufficiently cooled (room temp or lower). Halve each potato into a large bowl. Dice the onions and add to the bowl. Then stir in the mayo and mustard. Cover and refrigerate for about an hour.
Potatoes can be peeled or skin on, and if in a hurry canned new potatoes can be used (500 -530 g tin drained).