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Potato Salad
Place the potatoes  in a saucepot, add enough water to cover them, add  1 tbsp salt, cover and bring to boil.
    Reduce heat to low and simmer 25-30mins. until the potatoes are tender. Drain, let stand until cool enough to handle,
    peel them and cut into small cubes.
2. Peel  the carrots, cut in half endways, place in saucepan with water, add 1/2 tsp salt, cover and cook 20mins.  
   Drain, cool an cut into small cubes.
3. Place eggs in saucepan with boiling water, reduce heat to medium and gently boil 8 mins.(hard eggs).
   Drain, cover with cold water and stand until cool.  Remove from water, shell and chop.
4. Sieve the juice from gherkins and chop them.
5. Peel the onion and chop.
6. Peel the apple and cut into small cubes.
7. Chop sprigs of parsley.  
8. Mix gently  all together in large bowl, add the peas, lemon juice, pinch of salt,
   grand black pepper and sieved gherkins juice .
9. Mix together the mayonnaise with single cream and pour into large bowl with mixture.
   Mix lightly all together. Cover and refrigerate at least 2 hours.
Serve seperately or with any meat.
Potato Salad
serves 4

8 medium potatos - 800g (28 oz)
   + 1tbsp salt
4 carrots - 350g (12 oz )
  + 1tsp salt
4 hard cooked eggs
1 medium size onion - 30g (1 oz)
1 apple
gerkin slices - 250g (10 oz)
  + sieved juice from gerkins
marrowfat peas - 200g (7 oz)
single cream - 150ml (5 fl oz)
real mayonnaise - 200g (7 oz)
1 lemon juice
sprigs of parsley
half tsp ground pepper

To garnish:

 sprigs of parsley
 bell pepper

Visit YouTube- Tasty Potato Salad


1. Heath oil in a pan and fry the chopped onion for two minutes until soften.
2. Add diced mushrooms, cover and cook for 10 minutes.
3. Add pinch of salt and black pepper.
4. Add three eggs, cover and cook for 8 minutes.
5. Sprinkle with grated cheese, cover and cook for 2-3 minutes.

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