Texas Potato Salad
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Texas Potato Salad
Ingredient
1kg Baby Poatoes, halved
4 Eggs, soft boiled and diced
3 pickles, sliced
1 celery stalk, diced
200g mayo
50g mustard
50mls pickle liquid
1tsp black pepper
sea Salt
Celery leaves
½ Dill sprigs, picked
Method
Boil the baby potatoes until cooked. Strain and allow to cool for 5 minutes.
Add the mayo, mustard, pickle liquid, black pepper and salt to a large bowl, mix together till combined.
Whilst the potatoes are still warm add the dressing and toss through to combine.
Add the eggs, pickles, celery, half of the dill and half of the celery leaves.
Serve in a sharing bowl and top with extra dill sprigs and celery leaves.
Recipe by Michael Weldon
