Mark Hix

Crushed Potato Mayonnaise

Preparation info
  • Serves

    2

    adults and 2 small children
    • Difficulty

      Easy

Appears in
Eat Up: Food for Children of All Ages
Eat Up

By Mark Hix

Published 2000

  • About

A simple way of making an easily digestible potato salad. Potato salad is often made with chilled old potatoes and has no flavour. Using freshly cooked, slightly warm waxy potatoes gives it a new lease of life.

Ingredients

  • 400-500 g small waxy potatoes
  • 4 tablespoons good-quality mayonnaise
  • 1

Method

Cook the potatoes in their skins in lightly salted boiling water for 20-25 minutes or until tender. Drain, then cool slightly in some cold water and remove the skins with a small knife.

Mash the potatoes coarsely with a fork or potato masher. Fold in the mayonnaise and herbs, then season to taste with salt and pepper.