herby potato salad

herby potato salad

serves 8


 1 kg potatoes – preferably pontiac or desiree

2 eggs

1/2 cup mayonnaise

pinch sea salt and freshly ground black pepper

4 green shallots finely slliced

2 x celery stalks finely sliced

10 chives chopped

1/4 cup mint leaves chopped finely


Cut potatoes into 4 cm cubes, put potatoes and eggs in cold water, cover and bring to boil, when water has been boiling for ten minutes remove eggs and check if potatoes are cooked, if not continue cooking uncovered until potato is just tender, drain potato, peel eggs and grate eggs into a serving bowl, add the still warm potato, mayonnaise, salt, pepper, shallots, celery, chives and mint, gently stir to mix and serve, this is fine if made the day before.

this recipe has been adapted from Naked Foods by Jane Grover