Potato Salad
Waxy potato salad bound with Dijon mustard mayo, finished with fresh flat-leaf parsley, spring onions and celery. Serves 4.
900g
2,000ml
2tsp
3piece
4piece
15g
180g
1tbsp
1tbsp
1tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 900g | — | — | |
| 2 | | 2,000ml | — | — | |
| 3 | | 2tsp | — | — | |
| 4 | | 3piece | — | — | |
| 5 | | 4piece | — | — | |
| 6 | | 15g | — | — | |
| 7 | | 180g | — | — | |
| 8 | | 1tbsp | — | — | |
| 9 | | 1tbsp | — | — | |
| 10 | | 1tsp | — | — |
Put the potatoes into a large saucepan.
Waxy potatoes · 900 g
Pour in enough cold water to cover the potatoes by at least 3 cm.
Water · 2,000 mlAdd 1 tsp of the salt to the water.
Salt · 1 tspBring to the boil over high heat, then reduce to a steady simmer and cook until a knife slides through a potato with no resistance, about 18–20 minutes.
Tip the potatoes into a colander and drain thoroughly.
Leave the potatoes in the colander until they are cool enough to handle but still slightly warm.
Cut each potato into rough chunks about 2 cm thick, leaving the skins on.
Trim the 3 celery sticks
Celery sticks · 3 pieceSlice the trimmed celery sticks thinly on a slight diagonal.
Trim the 4 spring onions
Spring onions · 4 pieceStrip away the papery outer layer from each trimmed spring onion and discard it.
Slice the peeled and trimmed spring onions finely, including the green tops.
Roughly chop the flat-leaf parsley leaves and tender stalks.
Flat-leaf parsley · 15 gSpoon the mayonnaise into a large bowl.
Mayonnaise · 180 g
Add the Dijon mustard to the bowl.
Dijon mustard · 1 tbspAdd the white wine vinegar.
White wine vinegar · 1 tbspAdd the remaining 1 tsp of salt.
Salt · 1 tspAdd the black pepper.
Ground black pepper · 1 tspWhisk everything together until the dressing is smooth and evenly combined.
Add the roughly chopped parsley to the dressing.
Add the sliced spring onions to the bowl.
Add the sliced celery to the bowl.
Tip the sliced potatoes into the bowl.
Fold everything together gently with a large spoon, turning the potatoes over and over until every surface is coated in dressing, taking care not to break them up.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 900 g | | Put the potatoes into a large saucepan.⏱ 10sResultWaxy potatoes |
| 2 | 2,000 ml | | Pour in enough cold water to cover the potatoes by at least 3 cm.⏱ 10sResultWaxy potatoes and water |
| 3 | 1 tsp | | Add 1 tsp of the salt to the water.⏱ 5sResultWaxy potatoes and water and salt |
| 4 | — | | Bring to the boil over high heat, then reduce to a steady simmer and cook until a knife slides through a potato with no resistance, about 18–20 minutes.⏱ 20 minResultParboiled potatoes |
| 5 | Parboiled potatoesstep 4 | | Tip the potatoes into a colander and drain thoroughly.⏱ 15sResultDrained parboiled potatoes |
| 6 | — | | Leave the potatoes in the colander until they are cool enough to handle but still slightly warm.⏱ 15 minResultCooled parboiled potatoes |
| 7 | — | | Cut each potato into rough chunks about 2 cm thick, leaving the skins on.⏱ 1 min 30sResultChunked boiled potatoesused in step 23 |
| 8 | 3 piece | | Trim the 3 celery sticks⏱ 20sResultTrimmed celery |
| 9 | Trimmed celerystep 8 | | Slice the trimmed celery sticks thinly on a slight diagonal.⏱ 40sResultThinly sliced celeryused in step 22 |
| 10 | 4 piece | | Trim the 4 spring onions⏱ 15sResultTrimmed spring onions |
| 11 | Trimmed spring onionsstep 10 | | Strip away the papery outer layer from each trimmed spring onion and discard it.⏱ 30sResultPeeled spring onions |
| 12 | Peeled spring onionsstep 11 | | Slice the peeled and trimmed spring onions finely, including the green tops.⏱ 30sResultSliced Spring Onionsused in step 21 |
| 13 | 15 g | | Roughly chop the flat-leaf parsley leaves and tender stalks.⏱ 30sResultRoughly chopped parsleyused in step 20 |
| 14 | 180 g | | Spoon the mayonnaise into a large bowl.⏱ 5sResultMayonnaise |
| 15 | 1 tbsp | | Add the Dijon mustard to the bowl.⏱ 5sResultMayonnaise and dijon mustard |
| 16 | 1 tbsp | | Add the white wine vinegar.⏱ 5sResultMayonnaise and Dijon mustard and white wine vinegar |
| 17 | 1 tsp | | Add the remaining 1 tsp of salt.⏱ 5sResultMayonnaise and Dijon mustard mixture |
| 18 | 1 tsp | | Add the black pepper.⏱ 5sResultMayonnaise and Dijon mustard mixture |
| 19 | — | | Whisk everything together until the dressing is smooth and evenly combined.⏱ 20sResultMustardy dressing |
| 20 | Roughly chopped parsleystep 13 | | Add the roughly chopped parsley to the dressing.⏱ 10sResultRoughly chopped parsley and mustardy dressing |
| 21 | Sliced Spring Onionsstep 12 | | Add the sliced spring onions to the bowl.⏱ 10sResultSliced spring onions and roughly chopped parsley and mustardy dressing |
| 22 | Thinly sliced celerystep 9 | | Add the sliced celery to the bowl.⏱ 10sResultThinly sliced celery and sliced spring onion mixture |
| 23 | Chunked boiled potatoesstep 7 | | Tip the sliced potatoes into the bowl.⏱ 10sResultSliced boiled potato mixture |
| 24 | — | | Fold everything together gently with a large spoon, turning the potatoes over and over until every surface is coated in dressing, taking care not to break them up.⏱ 45sResultDressed potato salad |
| Total Time | 41 min | ||
- Spoon the potato salad into a serving bowl and bring to the table.
| Nutrient | Per serving |
|---|---|
| 495kcal | |
| 6g | |
| 34g | |
| 5g | |
| 43g | |
| 4g | |
| 6g | |
| 1,091mg |
Potato Salad
Waxy potato salad bound with Dijon mustard mayo, finished with fresh flat-leaf parsley, spring onions and celery. Serves 4.
What you’ll doYou will boil salted potatoes until they yield to a knife, then drain and cool them slightly. While they rest, you'll prepare the vegetables—celery, spring onions and parsley—and whisk a mustard-vinegar mayonnaise. Once the potatoes are cool enough to handle, you'll cut them into chunks, fold everything together gently, and the salad is ready to serve.
Ingredients
- Waxy potatoes900 g
- Water2,000 ml
- Salt2 tsp
- Celery sticks3 piece
- Spring onions4 piece
- Flat-leaf parsley15 g
- Mayonnaise180 g
- Dijon mustard1 tbsp
- White wine vinegar1 tbsp
- Ground black pepper1 tsp