MAURICIA’S POTATO AND CELERY SALAD
Can there be a better accompaniment to braaied (barbecued) meat than this classic and much-loved favourite?
- 12 medium potatoes, quartered
- 3 celery stalks, finely diced
- 60 ml (¼ cup) Italian parsley, finely chopped
- 3 hard boiled eggs, roughly grated
- Ina Paarman Potato Spice, optional
- 125 ml (½ cup) mayonnaise
- 2 spring onions, finely sliced, optional
- salt
Cook the potatoes in boiling salted water until just tender, but still firm.
Drain the potatoes in a colander, and allow to cool.
Transfer the potatoes to a large mixing bowl.
Add the celery, parsley and boiled eggs, reserving a little of each to use for garnishing.
Now add the potato spice (optional).
Add the mayonnaise and gently mix, being careful not to break the potatoes.
Transfer to a serving bowl or platter and top with the spring onions (optional), and the rest of the ingredients reserved for garnishing.
Refrigerate until ready to serve.
Serve cold.
Garnish:
With reserved celery, parsley, hard boiled eggs, and spring onions
Serve:
Excellent with braaied (barbecued) meat and chicken; roast chicken; baked savoury pies; and cold meat cuts
Useful Tip:
You can replace the potato spice with any other spice or seasoning that works well with potato salad, such as mustard, mixed herbs, or cayenne pepper. Or simply season only with salt and ground black pepper.
Bon appétit
Recipe and photo: Mauricia Jordaan
