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Classic Potato Salad

You can’t beat this all rounder. As seen on Expresso Morning Show or Afternoon Express, SABC3. Recipe By: Clement Pedro

INGREDIENTS

  • 2 cups good quality mayonnaise
  • 3 tablespoons finely diced chives
  • ½ green pepper, finely diced
  • ¼ cup red wine vinegar
  • 1 tablespoon sugar
  • 200g pickles, finely diced
  • 1.5kg potatoes
  • 4 eggs, boiled for 7 minutes.

Method

  1. Cut the potatoes into chunks and place in cold water with salt to season.
  2. Bring to a simmer and cook until tender. (Tender being when a fork is easily pressed through the potato).
  3. Strain off the water and allow 5 minutes to steam, removing any excess water.
  4. While the potatoes are cooking, prepare the dressing.
  5. Combine the mayonnaise with the chives, green pepper, red wine vinegar and sugar in a large bowl.
  6. Mix until the sugar dissolves then add the pickles.
  7. While the potatoes are still hot, add them to a serving dish, pour over half the dressing and mix through.
  8. Give the dressing 10 minutes to be absorbed by the hot potatoes.
  9. Cut the eggs into slices and mix through with the remaining dressing, keeping some eggs aside for garnish.
  10. Top with the remaining egg along with extra chives to garnish before serving.