A great accompaniment for BBQ’d meat or poultry dishes.. and so simple to make.

Ingredients

  • 2lb Yukon gold or salad potatoes all of similar size so they all are cooked at the same time
  • olive oil
  • seasoned rice wine vinegar
  • salad onions – chopped
  • Hellmans mayonnaise (or Best Mayonaise in the US) – same products
  • generous amount of ground pink Himalayan salt
  • chopped chives for garnish
  1. Bring the potatoes to the boil and simmer gently with a lid, for 30-40 minutes, depending on size until just soft through, but not until the outside of the pototao starts to fall away with the skin
  2. Meanwhile prepare the dressing by mixing 3 parts olive oil,  2 parts cold water, 1 part vinegar, plus 1 part mayonnaise into a very large mixing bowl
  3. Mix/Whisk until creamy, add more mayonnaise for extra creaminess
  4. add salt, mix very well
  5. Stir in chopped  Salad onions  and leave dressing to settle
  6. Peel and slice potatoes while hot
  7. Slice potatoes into 1/2 cm strips and separate slices while cutting, so they don’t stick together and can be mixed into the dressing more easily.
  8. Add easch sliced potato, one at a time, to the dressing in layers while still warm, turning potatoes  gently after adding each potato, until all coated by dressing, reapeat until all potatoes are added. – If dressing becomes too dry and further potatoes are still to be added,  pour a weak mixture of vinegar and water and optionally a little mayo and salt to the dressing, over the potatoes already added before mixing in the last potatoes. The salad needs to be quite wet when all the potatoes are added as the dressing thickens when chilled.
  9. Add more salt to taste.
  10. Chill
  11. Empty salad into a serving dish and Garnish with chives, some dill or some fennel leaves
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