European-Style Potato SaladPublished on 26 Jul 2013
Potato salad is arguably one of the most ubiquitous side dishes found at a barbecue, but most I’ve had are rarely tasty (in my opinion). Personally, I prefer serving a more European-style recipe; by adding more flavour using various herbs and spices I get a potato salad that gets met with rave reviews.
- 4-5 waxy potatoes (such as Red or Yukon Gold), peeled & cut into large pieces
- 2 hard-boiled eggs, shelled & chopped
- 1 celery stalk, finely chopped
- 1 shallot, finely chopped
- 1 tablespoon flat-leaf parsley, chopped
- 1/4 cup mayonnaise
- 2 teaspoon grainy Dijon mustard
- 2 teaspoons cider vinegar
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon paprika
- Kosher salt, to taste
- freshly ground black pepper, to taste
- Bring a pot of salted water –enough to cover the potatoes by a few centimetres– to boil.
- Boil the potatoes until they break apart easily with a fork.
- Whisk together in a bowl the mayonnaise, Dijon mustard, cider vinegar, Worcestershire sauce and paprika.
- Add the chopped celery, shallot, parsley and eggs. Combine thoroughly.
- Fold in the potatoes; break the larger pieces into bite-sized chunks.
- Salt and pepper to taste.
- Cover and refrigerate until serving.