Potato Salad in the Pink

This will be a better salad if made with home-made mayonnaise, but you may not have the time or the inclination.


  • 2 lb (900 g) new potatoes, steamed and cut in little dice
  • 2 tender celery stalks, sliced
  • 1 pickled dill cucumber, sliced
  • 1 small onion, chopped
  • 4 oz (110 g) peas, cooked
  • 3 tablespoons chopped parsley
  • 10 fl oz (275 ml) mayonnaise
  • ½ red pepper, de-seeded and chopped
  • 1 teaspoon capers


Mix the celery and the cucumber with the potatoes. Add the onion, cooked peas and parsley.

With a blender mix together the mayonnaise, red pepper and the capers. Blend until smooth and pink. Turn the potatoes around in this dressing.

In the Encyclopaedia of Practical Cookery, 1890, Theodore Garrett gives instructions for over eight potato dishes, including potato sandwiches and potato crulles, decorative potato spirals.