Purple majesty potato salad

PreviousNext

Starter

2 servings

Very Easy

1 hour

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 6 purple majesty potato, peeled
• 2 – 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon
• 2 spring onions, finely chopped
• salt and freshly ground blackpepper

Preparation

• Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat.
• Remove the lid and boil for 25 minutes or until the potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool slightly.
• Add mayonnaise, Dijon mustard, lemon and spring onions in a bowl, mix to combine and set aside.
• When the potatoes are cool enough to handle, cut into large chunks. Place in a large bowl and place in the fridge for 20 minutes or until cooled to room temperature.
• To serve, transfer the potatoes to a serving bowl and stir in the mayonnaise mixture until well coated.
• Garnish with some chopped parsley.

Questions

Photos of members who cooked this recipe