European-Style Potato SaladPosted 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||potatoes, Red or Yukon Gold||peeled and quartered|
|2||eggs, hard-boiled||shelled & chopped|
|1 stalk||celery||finely chopped|
|1 tablespoon||parsley, flat-leaf||chopped|
|1 tablespoon||Dijon mustard||the grainy variety is recommended|
|1 tablespoon||cider vinegar||—|
|1 teaspoon||Worcestershire sauce||—|
|—||salt & pepper||—|
- Bring a pot of heavily 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 the mayonnaise, Dijon mustard, cider vinegar, Worcestershire sauce and paprika in a bowl.
- 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.