This classic potato salad recipe is a summertime favourite! A tangy side dish that you can pair with fish or another protein for a delicious dinner.
Ingredients
3 large potatoes, peeled and quartered
Salt
2 cucumbers, thinly sliced
2 teaspoons of rice wine vinegar
6 tablespoons of mayonnaise
1/2 teaspoon mustard
1 carrot, quartered and thinly sliced
1/4 onion, thinly sliced
2 hard-boiled eggs, chopped
Cooking Method
Step 1. Place potatoes in a large pot and add enough cold water to cover the potatoes.
Step 2. Season with salt, set over high heat and bring to the boil.
Step 3. Reduce to a simmer and cook until potatoes are easily pierced with a fork, 10-15 minutes. Drain potatoes, transfer to a large bowl and allow to cool.
Step 4. Place cucumbers in a bowl and sprinkle 1/2 teaspoon salt. Mix well, then let stand for 10 minutes.
Step 5. Drain any excess water, then gently squeeze cucumbers in paper towels.
Step 6. In a small bowl, combine rice wine vinegar, mayonnaise and mustard until mixed.
Step 7. Mash potatoes with a masher or large fork, Add cucumbers, carrots, onions, egg and mayonnaise mixture.
Step 8. Mix well and season with salt. Serve immediately.
Step 9. The salad can be refrigerated for up to 1 day.
