Potato salad

James Prunty

Ingredients

  • Vinaigrette
  • 1 tsp French mustard
  • 1 small clove garlic
  • 2 T white wine vinegar
  • 6 T olive oil
  • 1 T chopped fresh parsley
  • Salt & peppa
  • Potato salad
  • 1 1/2 kg Red potatoes desiree
  • 1 c mayo
  • 2 Finely diced big fat pickles
  • 2 hard boiled eggs
  • Squirt American yellow mustard
  • 2 tsp Mustard pickle
  • Celery
  • Chives for top
  • 2 large dill peppers

Directions

  • Boil potatoes in skins and peel.
  • Make vinaigrette and pour over potatoes while still hot.
  • Leave to cool overnight.
  • Add mustard, mustard pickle, and mayo. Break up potatoes and mix.
  • Chop and add dill peppers and celery.
  • Shop and add 2 boiled eggs
  • Add season and chives.