Potato Salad

Ingredients

• 1.6 potatoes, medium; well scrubbed; boiled in skins then peeled and diced
• 2.1 onion, small; finely chopped
• 3.parsley, 4–5 sprigs; finely chopped; optional
• 4.63 millilitre vinegar, for dressing
• 5.5 millilitre salt, for dressing
• 6.black pepper, ⅛ teaspoon; for dressing
• 7.63 millilitre salad oil or olive oil, for dressing
• 8.125 millilitre mayonnaise
• 9.15 millilitre water, boiling; stirred through just before serving

Method

1. 1.Boil potatoes until just soft. Peel. Cut into medium dice.
2. 2.Sprinkle over the onion and the parsley.
3. 3.Make a dressing of the vinegar, salt, pepper and oil. Pour over the WARM potatoes and toss gently.
4. 4.Set aside so potatoes can absorb the dressing.
5. 5.When quite cool, pour over the mayonnaise.
6. 6.Just before serving, spoon through the boiling water — the hot water gives the salad a creamier consistency.

Notes

• Optional additions: diced hard boiled egg or diced pickled cucumber.
• The tablespoon of boiling water stirred through at serving time is the key technique for a creamy finish.