• chefalisonbiebs

Potato Salad

A classic summertime backyard barbecue favourite. Potato salad is simple, delicious, and a definite crowd-pleaser.

Yield: Serves 4 people

Preparation time: 1½ hours

Cook time: 15–20 minutes

500 g agria potatoes (yellow flesh potatoes)

45 g dill pickles, sliced

30 g radish, sliced

65 g celery, small diced

5 g fresh chives, chopped

⅓ cup mayonnaise

1 tsp dijon mustard

3 tsp juice from the pickles

¼ tsp smoked paprika

Salt and fresh cracked black pepper to taste

  • Wash, peel and cut the potatoes into small dice.

  • Add the potatoes to a saucepot and cover with cold salted water.

  • Simmer on medium heat until the potatoes are fork-tender, 15–20 minutes.

  • Drain the potatoes place them into a mixing bowl and let cool to room temperature.

  • Once the potatoes are cool, add the rest of the ingredients and mix to combine.

  • Season to taste with salt and fresh cracked black pepper.

  • Cover and refrigerate the salad for at least 1 hour or overnight.

  • Garnish the potato salad with julienned radish and chive flowers, enjoy.