A marvellous way to use up freshly dug Kennebec potatoes for an easy, quick and delicious lunch or dinner accompaniment. We grew these potatoes without chemicals, pesticides and herbicides which somehow makes them taste better. There are many recipes for potato salad and this is our version
Potato Salad Ingredients
- 6 to 8 homegrown medium to large Kennebec potatoes
- 3 organic eggs (from non caged chickens)
- Half a cup of chopped green onion tops
- Half a cup of finely sliced celery
- Pepper to taste
Dressing Mix
- One heaping tablespoon Dijon Mustard
- Three heaping tablespoons of light mayonnaise
Potato Salad Directions
- Peel, cut and cook potatoes – along with the eggs (approximately 15 minutes) and let cool
- Cut potatoes smaller and add two of the eggs chopped (save one for a garnish on top)
- Add the chopped green onions and sliced celery
- Season with pepper
- Mix the mustard and mayonnaise together and add to potatoes and mix
- Top with a sliced egg and freshly picked parsley
Notes
- Great to make ahead to have with a barbecue
- Vary the quantities according to number of guests. This recipe is good for four adults (plus!)
- Remember to soak hard boiled eggs in cold water right after cooking as the shells come off more readily
- No questions about where the potatoes came from or how long they have been stored
- No chemicals, no preservatives, no long distance hauling
- Deli “fresh” potato salad often does not have a complete list of ingredients which may include preservatives, emulsifiers and yes, added sugar (syrup). Ask your store what’s in your potato salad (or cole slaw or) and definitely when it was made.
- A home caution: A dish such as potato salad should be consumed as soon as possible (same or next day) and definitely never left out on a counter, especially on a hot day, but always kept refrigerated until served. This is to avoid the obvious threat of food poisoning by E. coli and other not very nice bacteria.
- Listeria in bagged salad recalled June, 2011
- Always read your labels – especially on fresh produce
- Substitution hints to reduce fat content:
- Fat free mayonnaise for regular
- Use half light mayonnaise and Home Made Sour Cream
- After hard boiling eggs – remove yolks before chopping and adding
