3pound(1.35kg) red potatoes, scrubbed and cut into bite sized pieces
6eggs
1 ½cups(260g) cooked sweetcorn kernels
2red bell pepperdeseeded and finely chopped
4scallions (spring onions)finely chopped
Potato Salad Dressing
1cup(229g) mayonnaise
5-6tablespoonsapple cider vinegar
2teaspoonspicy mustard
salt
Instructions
Bring a pot of salted water to the boil, add potatoes and boil for 6-8 minutes (or until tender but firm).
Bring another pot of water to the boil. Add eggs and boil for 10 minutes. Remove and place in an ice water bath. Once cool, peel and chop.
Add potato, eggs, sweet corns, peppers and scallions in a bowl.
Mix together the salad dressing ingredients and add to the salad and mix.
Chill until time to serve.
Notes
You can double or triple the recipe as needed. This recipe is perfect for a family of 4 but if you need to feed a crowd, double the recipe as you see fit.
Cut your potato pieces evenly. During the boiling process, you’ll want the same size pieces to have your potatoes cook evenly.
You can peel the potatoes if you prefer or leave the skin on. I leave the skin on. It adds really great texture to the potato salad.
Red potatoes are the best for this recipe but you can use what you have on hand. Waxy potatoes are great for texture and starchy potatoes like Russet will add a fluffy texture and soak up the delicious dressing.
When boiling the red potatoes, keep a close eye on them. The goal is to cook them until they are tender but still firm, usually around 6-8 minutes. Overcooking may result in mushy potatoes.
If you don’t have apple cider vinegar you can swap out for any vinegar you have stored in your pantry.
Before serving the salad, taste it and adjust the seasoning as needed. This ensures that the flavors are perfectly balanced to suit your preference.
Chill or serve warm. I love Red Potato Salad both warm and chilled. Chilled is perfect for those hot summer days and you need a refreshing salad. A warm red potato salad is perfect during the holiday season for gatherings with family and friends.