Donald Link’s potato salad

AT A GLANCE

  • Serves 8 people

This recipe is from chef Donald Link's cookbook Real Cajun.

  • 1.8 kg waxy potatoes, such as Nicola, kipfler or Dutch cream, diced
  • 2 celery stalks, finely chopped
  • ½ onion, finely chopped
  • 1 bunch spring onions, thinly sliced
  • 150 gm (½ cup) mayonnaise
  • 70 gm (¼ cup) wholegrain mustard
  • 2 tbsp coarsely chopped parsley
  • 1 tbsp red wine vinegar
  • 1½ tsp paprika
  • 1 tsp coarsely ground black pepper
01   Place potatoes in a large saucepan of cold water, bring to the boil, reduce heat to low and simmer until very tender (20 minutes). Drain, cool to room temperature, transfer to a large bowl and gently crush some with a whisk, leaving some a little chunky. Add remaining ingredients and 1 tbsp sea salt flakes and stir to combine. Season to taste and serve with gumbo and rice.

Topics:

SPRING, CELERY, AMERICAN, PAPRIKA, SALAD, MASTERCLASS, POTATOES, SIDE DISH, ONIONS

Recipe:

SHANE MITCHELL

Photography:

ELLA BRODIE-REED

Styling:

LISA FEATHERBY

FEATURED IN

Nov 2012

Nov 2012

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