Potato Salad

You can improve the taste and nutritional value of this salad however, by adding fresh chopped vegetables and boiled eggs.

The challenge with potato salad is not to over-cook the potatoes so that they become mushy or to under-cook them.

Ingredients
Serves 4
1 kg firm Irish potatoes
2 large green peppers
2 large carrots
2 large onions
2 cloves garlic
4 eggs
3 tbsp (heaped) mayonnaise
3 tbsp plain yoghurt
1 tsp salt

Method

1. Peel, wash and dice the potatoes into fairly large pieces. Boil the potatoes in salted water keeping an eye on them so that they do not get over-cooked.

2. Drain and cool on a large tray.

3. Hard boil the eggs, cool in cold water, shell, chop roughly, cover and chill.

4. Meanwhile, finely chop the onions and grate the garlic. Slice the carrots lengthwise in medium-size slices, cut into strips and then dice into small cubes. Chop the green pepper into strips and then dice.
5. Mix well the yoghurt and mayonnaise and chill.

6. Once the potatoes have cooled, put them in a large bowl and mix well with the onions, garlic, carrots and green pepper, making sure the vegetables are evenly distributed and being careful not to mash the potatoes.

7. Finally, carefully mix in the yoghurt and mayonnaise mixture, again without breaking up the potatoes. Chill well and serve cold as a side dish. Potato salad goes well with most dishes especially meat, chicken and fish.