Potato salad

Potato salad

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
1kg new or old potatoes
125ml Vinaigrette dressing
1 tablespoon chives, snipped, to garnish

Method

  1. If using tiny new potatoes, scrape skins with a small sharp knife, plunge them into boiling salted water and cook until tender.
  2. If using large older potatoes, cover with cold salted water, bring to the boil and simmer until tender, then peel and cut into large dice.
  3. The potatoes should be moistened with vinaigrette while still warm. To serve, pile into a bowl and garnish with chives. Best served at room temperature.
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