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Perfect Potato Salad
Preparation info
- Makes
6-8
servings - Difficulty
Easy
Appears in
By Evelyn Rose and Judi Rose
Published 2000
I could never reproduce the potato salad I used to have as a child, which was bought from the local deli in Manchester, until I met a Jewish woman 30 years ago while flying to Switzerland. She told me her secret—always add the vinaigrette to the warm potatoes and add the mayonnaise just before serving.
Ingredients
675 g 1½ lb
Method
Boil the potatoes in their skins until almost tender, 15-20 minutes. Drain. Return to the same pot over the lowest heat, covered with a cloth, then steam gently for a further 3-4 minutes, until tender and absolutely dry (they will still be firm). Spread the potatoes on a cloth and leave until cool enough to handle. Skin the potatoes if desired, then cut or slice into a bowl.
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