It simply would not be summer without potato salad. This is a version that has been kicking around my family since the beginning of time. I always remember my grandmother, Nanny, making it for Sunday evening cold plates. It was usually served with left over cold meats, beet salad, pickles and a slice of tomato. Well, that was how I remember it. I always loved her potato salad. I know this one is not an exact replica but it comes close enough for me to turn the clock back and reminisce.
Creamy Potato Salad
8 Potatoes, peeled and diced
1/2 Cup of mayonnaise
2 Tablespoons of mustard
1 Tablespoon of white wine vinegar
Squeeze of fresh lemon juice
1/2 Onion, finely chopped
2 Celery ribs, finely chopped
1/2 Red pepper, finely chopped
1/2 Green pepper, finely chopped
3 Spring Onions, finely chopped
Small bunch of fresh parsley, finely chopped
Salt and pepper
Paprika for garnish
In a large sauce pan, bring water to a boil and add potatoes. Cook for about 20 minutes or until soft. Remove from heat and drain the water. Transfer the potatoes to a large bowl and mash them really well. Set aside.
Next, make your dressing. Add all remaining ingredients (except the paprika) to a large mixing bowl and stir to combine really well. Once you have done this, pour it over your potato mixture. Stir the salad really well until it is 100% combined. Even when you think it is all combined, continue mixing until you are certain. Once you have done this you should have a nice creamy texture. Now, transfer it to your serving bowl and sprinkle over the paprika. Cover with plastic wrap and refrigerate at least several hours before serving.
A family favourite that I will always love!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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