POTATO SALAD
500g New Potatoes or other waxy varieties such as Charlotte or the small Red potatoes
1/4 of a red or other sweet onion. Peeled and finely diced
30ml white wine (any)
30ml wine vinegar
Salt and Pepper
Mayonnaise
Parsley, Thyme, Tarragon, Oregano, Garlic Chives or any herbs you particularly like to have.
Serves: 2/3 as an accompaniment
Source: PKU
METHOD
Boil the potatoes whole with their skin on.
While they are cooking, place finely diced onion in a large bowl with the wine and vinegar. Add
little salt and pepper. Leave to macerate as the potatoes cook.
Once the potatoes are ready, strain and when you can handle them, cut into bit size pieces. Once all are cut, tip into the bowl with the onions, wine and vinegar. Mix carefully, but thoroughly.
The potatoes do need to be hot at this stage as they will absorb the wine and vinegar.
Stir once or twice more to ensure that the liquids have been evenly absorbed.
The potatoes will keep well at this stage.
When they are cool, add as much mayonnaise as you like (I do use a Hellmans for this). Season well and add any chopped herbs that you like.
Tip into a serving bowl.