Potato Salad Recipe


  • 1 tsp Paprika
  • 8 Spring Onions
  • 250 ml Mayonnaise
  • Salt and Pepper to taste
  • 1 tbsp Chives to Garnish
  • 1 hard boiled Egg, optional
  • 700 gms Small sized Potatoes


  1. Bring a large pan of lightly salted water to boil. Add the potatoes to the pan and cook for 10-15 minutes or until they are just tender.
  2. Drain the potatoes in a colander and rinse them under cold running water until they are completely cold.
  3. Drain them again thoroughly. Transfer the potatoes to mixing bowl a mixing bowl and set aside until required.
  4. Using a sharp knife, trim and slice the spring onions thinly on the diagonal.
  5. Chop the hard boiled egg.
  6. Combine the mayonnaise, paprika and salt and pepper to taste in a bowl. Pour the mixtures over the potatoes.
  7. Add the spring onions and egg to the potatoes and toss together.
  8. Transfer the potato salad to a serving bowl, sprinkle with snipped chives and a pinch of paprika. Cover and leave to chill in the refrigerator until required.

Tip: If you run out of breadcrumbs for cutlets, you can use crushed cornflakes or fine, sieved semolina.

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