Potato salad is a classic recipe that you can prepare for any occasion. Better served chilled, it’s perfect for a quick lunch or a filling dinner.
1- Cook potatoes without peeling them in a large pot of boiling salted water. When tender but still firm, drain them and leave aside to cool.
2- In a small saucepan, place the eggs and cover with cold water. Bring to a boil and cook for 10 to 12 minutes. Remove from hot water and leave to cool.
3- Peel and chop the potatoes and eggs and place in a large bowl.
4- Chop the gherkins and slice the radishes. Add to the bowl along with the chopped parsley. Season with salt and pepper then add the mayonnaise.
5- Mix all ingredients together and refrigerate for an hour before serving.
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