Herby potato salad

Herby potato salad

By
From
My Grandma's Kitchen
Serves
4-6

Out in the garden I also pick parsley. Harry, my trusty assistant, helps me. How should we cook it? Grandma always knows … ‘Lulu, parsley is perfect tossed through potatoes!’

Ingredients

Quantity Ingredient
2 eggs
4 medium–large potatoes
salt
1 1/2 tablespoons white balsamic or white wine vinegar
2 tablespoons virgin olive oil
2 tablespoons parsley, finely chopped
2 tablespoons chives, finely snipped
2 spring onions, finely sliced
1 celery stalk, finely sliced
1/3 cup mayonnaise
freshly ground black pepper

Method

  1. Hard-boil the eggs (this will take about 10 minutes) and set aside to cool.
  2. Boil the potatoes until tender and allow to cool before peeling the skin off with your fingers. Cut each potato into 8 pieces, place in a large bowl and season with salt and pepper to taste. Add the vinegar, oil, herbs, spring onion and celery and mix well. Leave for a few minutes to allow the dressing to absorb.
  3. Peel and quarter the eggs. Add to the bowl with the mayonnaise and gently toss. Serve at room temperature.
Tags:
Louise
Fulton
Keats
Margaret
Grandmas
Kitchen
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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