23 April 2010

COUNTRY POTATO SALAD

A fabulous recipe from my friend Janie Hibler's book 'Dungeness Crab and Blackberry Cobbler'.

• 1kg waxy potatoes
• 2 tablespoons vegetable oil
• 1 tablespoon red wine vinegar
• 6 hard boiled eggs, chopped and discard 2 of the yolks
• 1/3 cup red onion
• 3/4 cup mayonnaise (home made or 'Best' brand)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper 2 tablespoons flat leaf parsley

As soon as the potatoes are cool enough to touch, peel them and cut into bite-sized cubes. Sprinkle with oil and vinegar and toss. Add remaining ingredients and carefully blend the mixture together. Adjust seasoning if necessary.

Serves 6.