Thursday, May 14, 2009

Potato salad

Jersey Royal potatoes are at their best now, and as a weekend treat are worth, in my view, the £1-plus a pound they cost.

I am puzzled that so few potato salad recipes include mayonnaise. Liking potatoes is fine, and liking mayonnaise (home made) is fine; but mixing them appears to be infra dig. Is it because there is mayonnaise in ready-prepared potato salads?

Well, I like potato salad with mayonnaise. Scrape the potatoes, and if necessary cut the larger ones to correspond in size to the smaller ones; put in lightly salted, cold water, bring to a simmer and cook gently until a prod with a sharp knife tells you that they are cooked.

Meanwhile, make the mayonnaise.

Drain the potatoes, and let them cool - hot potatoes thin the mayonnaise and can split it. Cut them into smaller pieces if you like. Mix with the quantity of mayonnaise that suits you, along with salt and pepper if desired. Chives, snipped in with scissors, are a very good addition. Or spring onions - if they are likely to be harsh in flavour, soak them in boiling water first.

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