POTATO & EGG SALAD - Kitchen Garden Magazine

The secret to a good potato salad is seasoning the potatoes while they are still warm.

SERVES 4-6

Preparation time: 25 minutes | Cooking time: 20 minutes

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• 800g/1¾lb potatoes

• 3 tbsp white wine vinegar

• 2 celery stalks, diced

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• 2 spring onions, diced

• 4 hard-boiled eggs, peeled

• 3 tbsp mayonnaise

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• 1 tsp mustard powder

• 1 tsp curry powder

• Salt and freshly ground black pepper

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1. Bring the potatoes to a boil in a large pot of cold water. Cook for 15-20 minutes or until the potatoes are easily pierced with a knife. Drain and let cool until just able to handle.

2. Meanwhile, mix the vinegar, mustard powder and curry powder in a large bowl and season with salt and pepper.

3. Peel the skins from the cooked potatoes and cut into diced pieces. Transfer the warm potatoes to a mixing bowl and stir to coat evenly with the white wine vinegar mixture. Allow the potatoes to cool further for between five and 10 minutes.

4. Next, add the celery and spring onions. Chop the hard-boiled eggs and add to the potato mixture.

5. Finally, add the mayonnaise and mix well into the potato mixture and season with more salt and pepper if needed.

6. Best served at room temperature.

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Steve Ott

Steve Ott is editor of Kitchen Garden magazine and started his career as a professional grower, producing everything from cut flowers to vegetables. He has been growing fruit and veg all his life and spends most of his spare time in his garden in the East Midlands. He loves to experiment with crops and varieties he has never grown before and when he isn’t gardening is to be found out in the countryside bird watching and walking his dog Ted.