Potato salad is one of the best accompaniments to so many meat and poultry dishes in summer or autumn. This version is not just quick and easy but delicious, moist and very flavoursome too.
Preparation time 10 minutes. Cooking time 10 minutes.
We used the Tellfresh® Microsafe® 750 ml round storer (without steaming rack).
250 grams potatoes, peeled and diced
water to cover (½ cup)
3 tablespoons olive oil
1 tablespoon white vinegar
½ red onion, finely chopped |
1 tablespoon mayonnaise
2 tablespoons parsley, finely chopped
1 tablespoon mint, finely chopped
1 egg, hard-boiled
Put potatoes into storer and add ½ cup water. Put lid on storer with red vent open. Microwave for 10 minutes or until tender. Drain well. Season with salt. While warm, mix with olive oil and vinegar, add onion and stir so potatoes are coated. Leave to cool for 15 minutes and then add mayonnaise, parsley and mint. Toss. Before serving, grate the egg over the top.