Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

This would still be good for the "Cool It" challenge we have going on (more or less) from !

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Is it everything you hoped for?

Recipe

850g Small / New Potatoes
1/2 Large Onion
125g Celery (about 4-5 large sticks?)
1/2 Cup Mayonnaise
3.5 tbsp Oil (ideally Olive Oil)
1 tbsp White / Spirit Vinegar
1 tbsp mixed Salt and Pepper

1. Clean the Potatoes if dirty and get rid of any eyes or dirt. Drop them into a large saucepan and fill with cold water until the Potatoes are just about covered. Place on a hob, medium/high heat and bring to a boil. Bring down to a simmer and let the Potatoes cook for 15-20 minutes, until they can be pierced easily with a fork.

2. While the Potatoes cook, heat up 1tbsp of Oil in a frying pan on medium heat. Dice up your Onion and fry them until they're translucent and have taken on quite a bit of brown colour. Then set to one side.

3. Drain the Potatoes once cooked, cover and let them (and the Onions) cool down for at least an hour. This is a good time to thinly slice your Celery and tiny-whisk your remaining Oil and Vinegar together to make a basic dressing.

4. Once the Potatoes are cool enough to handle, quarter them or cut them down to the desired size. Combine in a large bowl with the Onions and Celery. As long as the mixture isn't warm you can now add the Mayonnaise, followed by the dressing and finally some Salt and Pepper to taste.

5. Cover and let the Salad rest in the fridge until chilled or you're ready to serve it.

- Notes -

. If you're after some extra Protein n'such, you can add Eggs to the mix as well. Previous versions I added three Eggs to the same water I was using to boil the Potatoes. About 6-8 minutes, depending on how you like your Eggs. Quarter and slice them and toss them with the vegetables. (maybe add an extra squirt of Mayo for the extra mass)
. No, I don't peel the Potatoes. Skins on, more nutrients that way.

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From Chris: It is worth noting that a potato salad, in and of itself, is a 'blank slate' that you can do a lot of variations with.

~ German Potato salad: Leave out the mayonnaise, and add in 2-3 tablespoons champagne vinegar, handful of chopped fresh dill, and strong seeded mustard. (Some variations also include cooked BACON as well)

~ Loaded Potato salad: Add 2 chopped hard boiled eggs, 4-5 cooked strips of BACON and quality shredded cheddar cheese with a small handful of fresh chopped chives.

~ Curried 'Celebration Day' salad: 1 to 1 1/2 tablespoons of curry powder, sauteed white onions, 1 teaspoon garlic powder, and shredded cooked chicken strips.

~ Greek Potato salad: 2% fat greek yogurt, 2 tablespoons EVOO, handful of chopped dill, 1 chopped fresh cucumber, 1/2 teaspoon dried oregano, and a good squeeze of fresh lemon with fresh cracked pepper to taste.

etc etc etc etc, whamma llamma bamma llamma, oh black betty bamma llama go black betty *coughs* Sorry had to :p