Potato Salad – recipe as handed down to Erik the Ready by his mother and grandmother!
The simplest and the very best potato salad
- 4-6 medium sized potatoes peeled, boiled, cooled and cubed to roughly 15-20mm cubes (3/4 inch)
- Large or medium onion (depends on how much you like onions as to how much you use)
- 3 or 4 hard-boiled eggs – peeled and sliced (reserve one for garnish)
- Mayonnaise – most mayo is rather bland so I use Crosse & Blackwell Tangy which is available in in normal, Lite and Reduced Oil versions (they all have the same distinctive taste). Available in SOME Australian Woolworths or from South African speciality shops – well worth the effort!
- Salt and Pepper – I prefer to use normal table salt and white pepper.
- Large bowl.
Peel the onion and cut it in half then slice it (finely or more thickly as you prefer) I normally slice to a medium thickness.
Break up the onion slices and place in the bowl. Light sprinkle of salt and pepper – stir.
Add some of the cold potato and one of the sliced eggs and mix.
Add a large spoon of mayo and a sprinkle of salt and pepper– mix. (you should adjust the salt and pepper according to your own taste).
Add more potato, egg and mayo and mix and carry on till all the ingredients are mixed in and evenly covered in mayo.
Mix in another large spoon of mayo if you judge that the salad may be a little dry.
After settling the mix evenly in it, wipe the edges of the bowl.
Arrange the reserved egg slices over the top of the mixture
A final garnish can be a light, fine grind of black pepper.
Cover and place in the fridge and chill well before serving.
…and remember the secret is in the right mayonnaise!