Potato salad

Type:  Salads

Difficulty:  Intermediate

Serves:  6 at home or 30 tastes in the classroom

Fresh from the garden:  potatoes, spring onions, celery, parsley, dill, eggs

Recipe source: Adapted from Bill Granger’s Bill’s Basics

• metric measuring spoons and jug
• chopping boards & non-slip mats
• 2 medium knives
• large saucepan
• scales
• colander
• medium bowl
• whisk
• juicer
• serving bowls

• 1 kg potatoes
• 6 spring onions
• 2 celery stalks
• 1 tablespoon tiny salted capers
• small handful roughly chopped flat-leaf parsley
• small handful finely chopped dill
• 100 g mayonnaise
• juice ½ lemon
• sea salt
• freshly ground black pepper

Mayonnaise

• 2 egg yolks
• 25 ml white wine vinegar
• ½  teaspoon Dijon mustard
• 50 ml extra-virgin olive oil
• 50 ml canola oil

• Set out your equipment and ingredients.

Cook the potatoes

• Scrub the potatoes then put them in a large saucepan and cover with water.  Bring to the boil and cook until a skewer can be inserted easily the potatoes. Place a colander in the sink then drain the potatoes in the colander and leave until cool a little.

Make the mayonnaise

• Put the egg yolks, vinegar and mustard in a bowl mix with a whisk until well combined.
• Slowly add the oil until the mayonnaise is thick and creamy.  Add 1 -2 tablespoons of hot water if it’s too thick.
• (Makes 125 ml)

Chop and mix the vegetables

• When cool enough to handle slice the potatoes thickly.
• Chop the spring onions and celery and set aside.  Roughly chop the parsley and finely chop the dill then set aside.
• Rinse the capers to remove the salt.
• Gently mix the potatoes with the spring onions, celery, capers, parsley and dill.  Fold in 100 g mayonnaise and season with sea salt, black pepper and lemon juice to taste.