Side/Salads

Potato Salad

Time: 30 min Yields: serves (as a side) Cost: $1.16 per serve Difficulty: 1/10

From a Vittles Cooking From Life article by Molly Pepper Steemson. Listed in her recipes for a low-key passover, as a side to matzo breaded schnitzel. Email subject line “Schnitzel, Salads & Fake Meat”. Eaten for our own low-key passover with tandoori chicken (yoghurt in the marinade) and ribena as a substitute for grape juice, a substitute for wine.

Ingredients

  • Potatoes 500 grams

    • sauce

  • Mayonnaise 3 tbsp
  • Dijon mustard 3 tsp
  • Lemon 0.25 whole
  • Spring onions 0.25 cups
  • Chives a handful
  • Salt to taste
  • Pepper to taste

Steps

  1. Cut large potatoes in half, slice spring onions, chop chives and juice lemon
  2. Add potatoes to a saucepan of cold salted water, bring to the boil and cook for 20 minutes, until tender. Drain well and set aside for a few minutes to steam dry
  3. While potatoes are cooking, mix together the mayonnaise, mustard and lemon juice
  4. Combine sauce with potatoes, spring onions, chives. Season to taste with salt and pepper