Potato Salad

Method

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1. Put the potatoes in cold salted water, bring to the boil and simmer 12 minutes, until a knife goes in with slight resistance.

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2. Boil the eggs in a separate pan for 9 minutes, then cool under cold water, peel and chop.

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3. Drain the potatoes and tip them into a wide bowl.

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4. Splash the vinegar over while they are still steaming and turn them gently. Leave 10 minutes.

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5. Mix the mayonnaise, mustard, salt and pepper.

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6. Fold the dressing through the warm potatoes.

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7. Fold in the celery, spring onions, pickles and most of the chopped egg.

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8. Refrigerate at least 1 hour.

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9. Scatter the remaining egg, the chives and the paprika over before serving.

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Chef’s Tips

• Vinegar on hot potatoes. That is the step everyone skips.
• Waxy, not floury.
• An hour in the fridge — it needs to settle.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

Pairing Suggestions

• Barbecued chicken
• Pulled pork
• Corn on the cob

Storage & Reheating

Keeps 3 days refrigerated. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.