Irish Daily Mail - YOU - - YOU FOOD -


A rus­tic take on a po­tato salad where they are ca­su­ally crushed rather than diced – all the eas­ier.

500g small waxy pota­toes, scrubbed but not peeled

100g may­on­naise

2 spring onions, trimmed and thinly sliced di­ag­o­nally

Bring a large pan of salted wa­ter to the boil, add the pota­toes and cook un­til ten­der when pierced with a knife, then drain us­ing a colan­der and leave to cool.

HSpoon the may­on­naise into a small bowl and thin to a thick trick­ling con­sis­tency with a cou­ple of tea­spoons of wa­ter.

Crush the pota­toes in the pan us­ing a po­tato masher to break them into chunks.

Add the may­on­naise and fold over a few times, then mix in two thirds of the onion and taste for sea­son­ing.

Trans­fer to a serv­ing dish and scat­ter over the rest of the onion. Dust with a lit­tle cayenne pep­per if wished.


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