Potato Salad
Maddy Trueman is at it again with this delicious protein-rich, satisfying salad. It will make the perfect addition to your picnics. You can make this salad the night before or the morning of, pop it in a container and take it out with you for the day.
Potato Salad
Ingredients / Tools
1kg washed Kipfler potatoes, roughly chopped
2-4 free-range or pasture-raised eggs
1/4 cup dill, plus extra to serve
3 tbsp whole egg mayo
3 tsp dijon mustard
1 tsp apple cider vinegar
1 tsp honey
1/4 red onion, finely chopped
1 dill pickle, finely chopped
Pinch of salt and pepper
150g hot smoked salmon
Parsley leaves, to serve
Method
Boil a large pot of salted water. Add Kipfler potatoes and boil for 20-25 minutes or until tender and easy to poke with a fork. Strain and set aside.
Meanwhile, boil a small pot of water and add eggs. Boil for 8-9 minutes, wash under cold water then peel, cut into quarters and set aside.
Add dill, mayo, dijon mustard, apple cider vinegar, honey, red onion, dill pickle, salt and pepper to a large bowl. Use a spatula to mix until combined. Carefully fold through the Kipfler potatoes until coated. Transfer to a serving bowl.
Divide the hot smoked salmon and boiled eggs over the salad. Garnish with dill and parsley leaves. Enjoy cold or warm.
You might like…
