We had a really good potato haul this year. One variety as big as jacket spuds and another small like new potatoes. After pulling them out of the ground I cleaned off the excess dirt with a clean, dry cloth then I have them stored in a clean pillow case in the pantry. I’ve used lots of small spuds to make this Potato and Egg Salad because it’s a meal on its own. Even as autumn edges out the last throes of summer I’m still making this generous salad for family lunch at the weekends.
Serves 2 Adults & 2 Kids
5 free range eggs
1 red onion
1 stick celery
small handful of parsley
100g low fat garlic and herb cream cheese
2 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
salt and pepper to taste
- Peel and finely slice the onion then place in a small bowl and pour over the vinegar and grind over with sea salt. This will soften the onions slightly.
- Cut the potatoes to be roughly the same size (leave the smallest ones whole and cut the larger ones in half) then place in cold, salted water in a large pan.
- Bring the water to a boil and cook until the potatoes are tender (about 12-20 minutes) then drain and place into a large bowl.
- Put the eggs into boiling water and cook for 7 minutes then plunge into cold water until you’re ready to peel them.
- Finely chop the celery and roughly chop the parsley.
- Strain off the vinegar from the onions into a bowl and gently whisk in the cream cheese. Add the olive oil and whisk to combine.
- Tip the mixture over the potatoes then add the onion and celery and stir everything together.
- Shell the eggs then halve them. Put the potato salad onto a serving plate, add the eggs, scatter with the parsley then grind over again with salt and pepper.