Mustard Potato Salad

3 lbs. Yukon Gold or New Red potatoes
1/2 Tbsp salt
1 cup vinaigrette
2 Tbsp Mustard
2 green onions, chopped including tops
1 celery stalk, chopped
2 radishes, chopped
salt and pepper to taste

Scrub potatoes and dice into bite size pieces.
Put potatoes in large pot of cold water, add 1/2 tablespoon salt, bring to a boil over medium high heat, then reduce heat and simmer for about 8 to 10 minutes, or until the potatoes are just tender, but not too soft. Drain immediately, making sure they're dry, and put in large bowl.
Whisk together in a separate bowl the vinaigrette and mustard until smooth, then pour half the mixture over the still-warm potatoes and toss gently.
Set potatoes aside for 30 minutes - do not refrigerate.
Meanwhile, chop the onions, celery, and radishes.
When ready to serve, add the vegetables, then the remaining vinaigrette dressing and toss together, adding salt and pepper to taste.
Pack in containers for picnic or serve immediately.

Aussie Potato Salad

by Greg
(Australia)

2 small potatoes, boiled, cooled and cut in chunks

1/2 hard boiled egg, chopped

1 or 2 pieces of chicken cut in chunks

1 dill pickles, chopped

1/4 onion, chopped

1/2 apple, cored and chopped

1 tbsp. mayonnaise

1 tbsp. Apple cider vinegar

Green and red Capsicum

salt and fresh ground pepper to taste


Mix potatoes, pickles, eggs, apple and onion in a large bowl. Fry

chicken lightly and drain off excess fat, cool. Stir chicken,

mayonnaise and seasoning into potato mixture. Chill for 2 hours

before serving. Garnish with slivered red and green sweet peppers (capsicum).

Potato salad with chilli and spring onion

by Megan Vivian
(hervey bay, QLD australia)

INGREDIENTS:

.1kg potato of boiled and cooled, cut into 2cm chunks
3 table spoons of extra virgin olive oil
half tbs of caster sugar
1 teaspoon of sumac
1 tbs lemon juice
sea salt
freshly ground black pepper
1 small green capsicum finely diced
1 large green chili seeded and finely chopped
1/4 cup of fresh mint roughly chopped
half cup of parsley roughly chopped
3 spring onions finely sliced

METHOD:

1. Place potatoes in bowl and add oil, sugar, sumac and lemon juice
2. Gently combine and season with salt and pepper
3. Add capsicum, mint parsley shallots and chili, stir to combine and serve