Serves: Two people
Cooktime: 30 minutes
You may be wondering why you’re looking at a recipe for potato salad. Truthfully, despite eating it as a child a couple of times, I only remembered it existed after hearing contestants on RuPaul’s Drag Race, All Stars joke about it.
After making it a few times and some experimentation, this is what I’ve settled on as my favourite way to make it.
I usually make this as a side to a dish like burgers or hot dogs when I have potatoes in the house which need to be used up.
- 200g new potatoes or baby potatoes
- 80ml Mayonnaise
- Two teaspoons of mustard (I use one of Coleman’s English Mustard and one of French’s American Mustard)
- 10 dill pickle slices
- Two teaspoons of dill pickle brine
- One large or two small spring onions
- Half a teaspoon of cayenne pepper
- Salt and pepper
Scroll down, past the photos, for the recipe
This recipe can be made in ten minutes if you’re using leftover cooked potatoes which have been cut into bite size pieces.
- Start water boiling on the hob and add a handful of salt
- Scrub the potatoes and cut them into bite size pieces – either halves or quarters – and add them to the water
- Boil the potatoes for 10 to 15 minutes or until they are tender when prodded with a sharp knife
- In the meantime, dice the dill pickles and slice the spring onions into small circular slices – put a pinch of the spring onion slices to the side to scatter on top of the potato salad at the end
- Combine all of the ingredients in a bowl and season to taste with salt
- Once the potatoes are cooked, let them cool for ten minutes before stirring them into the dressing
- Sprinkle the leftover spring onions on top and enjoy
Enjoy fresh or put it in the fridge for the next day. It will keep in the fridge for a few days.