Potato, Egg & Green Bean Salad
Serves 6
This is my favourite way to make a mayonnaise based potato salad. It is perfect in my opinion, with just enough mayo and lots of flavour. The flavour of the potato really shines through.
8 medium sized new potatoes, unpeeled
the juice of one small lemon
1/4 cup of vegetable oil (2 fluid ounces)
1/2 tsp freshly ground black pepper
2 stalks of celery, washed, trimmed and chopped
1/2 cup of cubed cucumber (peel, remove the seeds and chop
into 1/2 inch dice)
4 hard boiled eggs, chopped into 1/2 inch dice
2 TBS finely chopped onion
1 to 1 1/4 cups of mayonnaise
3 TBS cider vinegar
1 tsp sugar
To garnish:
finely chopped fresh chives
ground paprika
Boil the potatoes in lightly salted water, until tender just to the fork. Drain well and as soon as you can handle them, peel and cut them into 1/2 inch dice. Toss in a bowl along with the lemon juice, chopped onions, oil and salt to taste. This preliminary dressing while very warm gives the potatoes extra flavour and coats them. This prevents them from absorbing too much mayonnaise later on. Allow to cool.
Add the black pepper, celery, chopped eggs and cucumber. Blend 1 cup of the mayonnaise with the vinegar and the sugar. Pour this over the potato salad, gently folding until all pieces are coated. Add the remaining mayonnaise only if the salad seems dry. Taste and adjust the seasoning as required. Spoon into a clean bowl and chill, covered.
Just before serving, sprinkle with some chopped fresh chives and ground paprika. Delicious!!
Add the remaining salt to a large pot of water and bring to the boil. Have ready an ice water bath. Add the beans to the water and blanch for about 2 minutes. Scoop out with a slotted spoon and place in the ice water bath to stop them from cooking further. Drain well and set aside.
Add the potatoes to the same pot of boiling water and cook them for 15 to 20 minutes, just until they are tender. Drain well and let cool until you can comfortably handle them. Quarter them into a large bowl and add half the dressing. Toss to coat. Add the green beans and toss again. Peel and chop the eggs, fold into the salad. Add enough of the remaining dressing until you get consistency you enjoy and the flavour is right. Toss again. Taste and adjust seasoning as required. Garnish with more chopped parsley and serve.
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2018/07/potato-egg-green-bean-salad.html
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