Deborah's Potato Salad

Ingredients

• 1.1 kilogram new potatoes, 1 kg; boiled in jackets; skin left on; sliced thickly
• 2.salt and pepper, to season lightly after boiling
• 3.60 millilitre Italian salad dressing, commercial; poured over warm potatoes to absorb
• 4.250 millilitre mayonnaise
• 5.5 millilitre salt, for mayonnaise dressing
• 6.2.5 millilitre sugar, for mayonnaise dressing
• 7.15 millilitre prepared mustard, for mayonnaise dressing
• 8.black pepper, a pinch; for mayonnaise dressing
• 9.spring onions, a few; chopped
• 10.paprika, for dusting over the finished dish

Method

1. 1.Boil the potatoes in their jackets until tender. Leave skin on and slice thickly.
2. 2.Season very lightly with salt and pepper. Pour over the Italian dressing and set aside for the potatoes to absorb the dressing.
3. 3.Combine the mayonnaise, salt, sugar, mustard, pepper and spring onions.
4. 4.Arrange potato slices on a flat platter. Lightly spoon the mayonnaise dressing over. Dust with paprika.
5. 5.If there is dressing left over, serve on the side.

Notes

• An elegant presentation — potatoes arranged on a flat platter rather than tossed in a bowl.
• Two-stage dressing: Italian dressing soaks into the warm potatoes first, then the creamy mayonnaise layer is spooned on top.