Triple red potato salad
78
- Prep Time15 mins
- Total Time15 mins
- Makes12 cups (3 L)
Andreas Trauttmansdorff
Ingredients
1.5 kg baby potatoes, preferably red-skinned
4 green onions
2 red bell peppers
1/2 small red onion
3/4 cup mayonnaise, preferably light
3 tbsp finely chopped dill pickles, or sweet pickle relish
1 tbsp Dijon mustard
1 cup coarsely chopped fresh dill
Instructions
Cut unpeeled potatoes into thick rounds and place in a very large saucepan or pasta pot. Add enough cold water to cover potatoes. Cover and bring to a boil over high heat, then reduce heat to medium. Partially cover and simmer until fork-tender, 8 to 10 minutes.
Meanwhile, thinly slice green onions. Core and seed peppers, then thinly slice. Place red onion, cut side down, on a cutting board. Thinly slice and separate. In a large bowl, stir mayonnaise with pickles and Dijon.
Two minutes before draining potatoes, stir in peppers and red onion. Boil, then drain well. Add hot potatoes, peppers and onions to bowl with dressing. Sprinkle with dill. Toss until evenly coated. Delicious warm, at room temperature or chilled. Salad will keep well, covered and refrigerated, up to 3 days. Bring to room temperature before serving. Taste and stir in more mayonnaise, pickles or dill, if you like. Since potatoes soak up dressing as they sit, you'll probably have to add more mayonnaise.
Nutrition (per serving)
Calories 141, Protein 3g, Carbohydrates 22g, Fat 5g, Fibre 3g, Sodium 162mg.
This is our recipe tester Victoria Walsh's favourite summer recipe. It has a wonderfully creamy texture with hints of tangy Dijon and dill pickle. Her secret trick is to cook the red onion and peppers with the potatoes for the last minute or two, which mellows any harshness they may have.
Packed To Go
Refrigerate potato salad until cold. Place in a plastic bag or container with a tight-fitting lid. Keep cold. Wrap a few extra sprigs of dill in damp paper towel, then plastic. Scatter over salad before serving.