Jane's Potato Salad

Ingredients

• 1.new potatoes, about 15–16; boiled in jackets; peeled
• 2.1 egg, hard-boiled; peeled and chopped
• 3.1 onion, finely chopped
• 4.60 millilitre vinegar, for dressing
• 5.75 millilitre salad oil, for dressing
• 6.5 millilitre salt, for dressing
• 7.10 millilitre sugar, for dressing
• 8.5 millilitre prepared mustard, for dressing
• 9.black pepper, a good sprinkling; for dressing

Method

1. 1.Boil the potatoes with jackets on until just soft. (Can cook the egg with the potatoes if you wish.)
2. 2.Peel the potatoes. Peel and chop the egg.
3. 3.Add the egg and onion to the potatoes.
4. 4.Make a dressing of the vinegar, oil, salt, sugar, mustard and pepper.
5. 5.Pour over the still warm potatoes.
6. 6.Serve as is, or coat with mayonnaise.

Notes

• Tip from Jane (also appears on Shirli's Potato Salad page): 'To prevent overcooking new potatoes, cook till just soft. Drain off water and leave covered for about 15 minutes. The steam will soften potatoes exactly right. Will also ease the peeling.'