European-Style Potato Salad
Posted on 26 Jul 2013Potato 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.
Ingredients
| Amount | Ingredient | Notes |
|---|---|---|
| 4-5 | potatoes, Red or Yukon Gold | peeled and quartered |
| 2 | eggs, hard-boiled | shelled & chopped |
| 1 stalk | celery | finely chopped |
| 1 | shallot | finely chopped |
| 1 tablespoon | parsley, flat-leaf | chopped |
| ¼ cup | mayonnaise | — |
| 1 tablespoon | Dijon mustard | the grainy variety is recommended |
| 1 tablespoon | cider vinegar | — |
| 1 teaspoon | Worcestershire sauce | — |
| ¼ teaspoon | paprika | — |
| — | salt & pepper | — |
Directions
- 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.