Ali's Potato Salad

Harvesting your very own crop of potatoes and making something fresh, packed with flavour that your whānau will remember is a very special thing!

Here is my mouth-watering potato salad recipe that I often make when entertaining. This year I’ve grown potatoes in my Tui Potato Grow Bag and will be making the salad from my homegrown harvest.

Enjoy!

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ingredients

1kg waxy potatoes (eg Nadine), brushed and washed
1 tsp salt
6 hard boiled eggs, peeled
2 carrots, peeled and finely chopped
1 medium Spanish onion, finely chopped
8 Dill pickled cucumbers, finely chopped
¼ cup flat leaf parsley, roughly chopped dill sprigs, garnish

DRESSING
½ cup good quality mayonnaise
¼ cup cream
Salt and pepper to taste

METHOD

1. Cut potatoes into 3cm chunks.
2. Place potatoes in a pot with 1 tsp of salt. Cover with cold water and bring to boil. Once boiling, lower heat to a simmer until potatoes are tender (10-12mins).
3. While potatoes are simmering, grate boiled eggs on the coarse side of a grater.
4. Place mayonnaise and cream in a small bowl and mix with a spoon until smooth. Tip! For a sharper flavour, consider adding 1-2 tbsp of the dill pickled cucumber liquid to the dressing.
5. Drain potatoes in a colander and lightly rinse under cold water.
6. Allow to drain well before returning potatoes to a large bowl. Add grated eggs, carrots, onion and pickled cucumbers then gently mix.
7. Add your dressing to the salad and mix through.
8. Adjust the seasoning as required.
9. Before serving, mix in the chopped parsley and garnish with fresh dill.