Quick potato salad
Small potatoes cut small so they cook in 10 minutes, tossed in a classic mayo-mustard dressing with celery, dill pickles and chopped hard-boiled egg.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 6
- Per serve
- 350 kcal
Ingredients
Method
Bring a large pot of water to a boil (an electric kettle speeds this up). Meanwhile, cut the potatoes into 3/4-inch pieces.
Salt the water well, then add the potatoes and gently lower in the eggs. Boil until a knife slides easily into the potatoes and they're just starting to crumble at the edges.
While they cook, stir the mayonnaise, mustard and pickle brine together in a large bowl with a good pinch of salt and pepper. Dice the celery, chop the pickles and slice the scallions.
Lift the eggs into a bowl of cold water. Drain the potatoes and run cold water over them in the colander, tossing gently, until they're just warm. Shake dry.
Peel and chop the eggs. Fold the potatoes, celery, pickles, eggs and most of the scallions into the dressing. Taste, season, and finish with the rest of the scallions and a pinch of paprika. Serve right away or pack it cold.
Tips
- Mayo salads are the ones to watch at a picnic. Keep it in a cooler with ice packs (under 40°F) until you eat, and don't leave it out for more than 2 hours, or 1 hour when it's above 90°F.
- Cutting the potatoes small is the trick to the speed. Check one at 8 minutes; they should be soft through but not falling apart.
- For a creamy-but-lighter dressing, swap half the mayonnaise for plain Greek yogurt (it's then no longer dairy-free).
