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Ingredients for My Potato Salad:
- Make ready 800 g - Maris Piper potatoes, skin left on cut into chunks,
- Provide 2 tbsp for light mayo,
- Require 1 tbsp - avocado oil mayo, or 1/2tsp white vinegar with 1tbsp mayo
- Get 4 spring onions cut very finely,
- Provide 1 tsp dried dill, or more to taste,
- You need 1 pinch for red chilli flakes to taste,
- Get of Salt and pepper to season
My Potato Salad steps:
- Bring a large saucepan of salted water to the boil and add the potatoes. Boil over a medium high heat with a lid on until the potatoes are fork tender, ensure not to overcook otherwise they'll fall apart too much.
- Remove from the heat and drain off the water then allow to cool for a few minutes. Season well with salt and pepper. Add the mayo, avocado mayo, dill, chilli flakes and chopped spring onions and using a spoon gently fold through the potatoes to coat evenly. If needed add a little extra mayo, I usually judge this by eye if there's not quite enough to coat the potatoes.
- Serve up and enjoy either while still warm or after being refrigerated cold. :)
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