How to make perfect potato salad
The key to a truly great potato salad lies in the variety of potato you use and how you cook it. Super Food Ideas Food Editor Kim Coverdale explains how to make the perfect potato salad for your Christmas table.
Step 1
First and foremost, you need potatoes that hold their shape during boiling. So you need to choose waxy potatoes - chats, bintje, desiree, kipfler, nicola and pontiac are all good choices. Select potatoes that are firm and heavy, and avoid any that feel spongy, are green in colour, have split skin or are sprouting.
Step 2
Keeping the skin on helps the potatoes retain their shape during cooking.
Step 3
To serve 4 people, place 850g potatoes in a large saucepan. Cover with cold water, rather than hot - this lets them cook gradually which helps prevent the skins from splitting and the potatoes from getting waterlogged.
Step 4
Bring your water to the boil over high heat, then reduce the heat to medium. Cook for 12 to 15 minutes or until tender. Drain. Let the potatoes cool and then add your favourite dressing. We've chosen a salsa verde.
Step 5
To make the salsa verde, process 1/3 cup fresh flat-leaf parsley leaves, 2 tablespoons fresh mint leaves, 2 sliced green onions, 1/2 teaspoon dijon mustard, 2 teaspoons drained and rinsed capers and 1/2 teaspoon finely grated lemon rind. With the motor running, gradually add 1/3 cup olive oil. Process until well combined.
Step 6
Add the salsa verde to the potatoes and sprinkle with ½ cup chopped roasted macadamia nuts for crunch. Toss and it's ready to serve!
For more handy Christmas tips and tricks, check out our latest How to videos.
For more Christmas recipes from Kim Coverdale, pick up a copy of the December/January issue of Super Food Ideas, on sale now!
