Easy Potato Salad
A creamy potato salad with mustard and spring onion, ideal with cold meats or a barbecue.
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Serves
- 6
- Ingredients
- 6
- Effort
- Easy
Ingredients
- 1 kg (2 lb 3 oz) Potatoes, peeled, cut into 3cm (1.2 in) pieces
- ½ cup Mayonnaise
- 1 tbsp Wholegrain mustard
- 1 tbsp White wine vinegar
- 3 Spring onions, sliced
- Salt and pepper, to taste
You’ll need: Large saucepan, Colander
Method
Put the potatoes in a large saucepan, cover with cold salted water and bring to the boil. Simmer for 12–15 minutes, until tender when pierced with a knife.
Drain well and leave in the colander for 5 minutes to steam dry. Toss with the vinegar while still warm, then let cool for about 15 minutes.
Mix the mayonnaise, mustard, spring onions, salt and pepper in a large bowl. Gently fold through the potatoes, taking care not to break them up.
Serve, or chill until needed.
Storage
Keep covered in the fridge and eat within 2 days. Do not leave out of the fridge for more than 2 hours.
