Potato salad.


  • 1 large jar of Praise store bought mayonnaise (saves you a little time)

  • Slice a large red onion into rings.

  • Chop up a good double handful of parsley, mint and the little yellow celery leaves.

  • Grate 1 cup of tasty cheese. Add ½ teaspoon dry mustard and a good pinch cayenne and combine.

  • Slice on the diagonal two sticks of young celery stalks.

  • Fill a large saucepan with salted water and sprigs of fresh mint picked fresh you’re garden.

  • Peel and cube enough Kennebec or Bismark potatoes to fill a large saucepan.


  • 1.

    Boil the potatoes until just tender to the fork and drain immediately. ( Do not allow to get cold)

  • 2.

    In your glass bowl sprinkle in some of the parsley/mint/celery leaf combo.

  • 3.

    Next add some of the cheese, mustard and cayenne pepper combo, along with a dollop of your mayonnaise.

  • 4.

    Then add a layer of your potatoes, followed by some onion rings and celery slices, and some more mayonnaise.

  • 5.

    Repeat the layers until all the ingredients have been used.

  • 6.

    Mix gently and season with a little salt and cracked black pepper.

  • 7.

    Refrigerate before serving.


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My tips for making tasty Potato salad.

Choose nice firm potatoes. I prefer to use kennebecs, Nicola or Bismarks.

Chop your potatoes into a large dice, allowing more surface area for flavours to develop.

Cook your potatoes in boiling salted water with fresh mint for added flavour.

Always dress your potatoes whilst still warm so they will take up the added flavours.

Again using fresh herbs to dress the salad adds flavour and colour.Wait till potatoes cool slightly before adding herbage, otherwise it will be wilted.

I like to add red onion and celery for extra colour and crunch.

Dress with enough mayonnaise to cover without drowning the salad.

Refrigerate before serving.

Can be made a day ahead. :)

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