What’s a NZ Summer BBQ or picnic without potato salad? This is the yummiest potato salad recipe I’ve come across. The addition of the eggs, dill and mustard gives it that something special. A winning spud salad indeed.
THE YUMMIEST POTATO SALAD, you need:
1kg red potatoes
1/3 cup chopped spring onions or red onion
1/2 cup chopped celery
4 hard boiled eggs – divided into whites and yolks
1/4 cup vinegar
1/3 cup rice bran oil
black and cayenne pepper to taste
1/2 to 1/3 cup mayonnaise (Fresh likes Best Foods or Edmond’s Egg Mayo)
1 teaspoon yellow mustard
celery seeds and dill to taste
chopped stuffed olives for garnish (optional)
Boil, peel, cube potatoes.
Add onion, celery and chopped whites of eggs.
Blend vinegar, oil and pepper to toss with potato mix.
Chill in the fridge.
Cream egg yolks with mayo and mustard. Toss together and chill.
Add celery seeds, garnish with olives if desired and sprinkle with fresh or dried dill. Even better, boil extra eggs and serve them atop the salad with some paprika for colour.
Serve with glazed ham (see recipes) or BBQ’d meats.