Today’s Meatless Monday post is a guest post by my husband, Aaron. It is a family recipe for potato salad, which was my dad’s recipe, but my mom taught Aaron how to make it after my dad died more than a decade ago. It is one of our summer staples.
G’day! This is one of my favourite things to have in summer – Jen’s dad’s potato salad. Aussie potato salad is usually heavy on the dressing (Aussie mayo which is usually too vinegary), and the potatoes are usually diced to, literally, the size of a die, and only just cooked through, then run under cold water to stop the cooking process. And bacon. Aussies love a good bit of bacon in their…well, in anything, really. This recipe throws a lot of those things out of the window, but it makes the potato the star, which it should be. And there’s no bacon, which makes it perfect for Meatless Monday!
Here’s what you’ll need:
2 kg washed potatoes, DO NOT PEEL, diced in about 1 inch cubes (we usually just get the cheapest ones)
6 hard-boiled eggs (that’s too expensive)
1 celery stick (well, probably only half of one), very finely diced
1/2 – 1 cup mayonnaise (try to get American mayo!)
1 Tbspn American mustard
salt and pepper
Boil the potatoes (or cook in a pressure cooker for about 20 mins once the cooker is pressurized, then allow to cool naturally) until a fork easily goes into them.
Slice the eggs with an egg slicer (I usually slice the egg, rotate it 90 degrees in the slicer, then slice it again) and add to a large bowl with the celery, a few shakes of celery seed, the mustard and mayo.
Mix these together, then add the drained potatoes and mix (carefully, as the potatoes should be very soft and warm) until well combined, seasoning with salt and pepper as you go. Refrigerate for a few hours before serving (or don’t…).
And there you go. This recipe goes great with anything BBQed, or even just by itself.