Donald Link’s potato salad
This recipe is from chef Donald Link’s cookbook Real Cajun.
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Serves
8
Cooking Time
Prep time 20 mins, cook 25 mins (plus cooling)
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1.8 kg
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waxy potatoes, such as Nicola, kipfler or Dutch cream, diced
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2
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celery stalks, finely chopped
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½
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onion, finely chopped
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1 bunch
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spring onions, thinly sliced
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150 gm (½ cup)
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mayonnaise
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70 gm (¼ cup)
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wholegrain mustard
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2 tbsp
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coarsely chopped parsley
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1 tbsp
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red wine vinegar
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1½ tsp
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paprika
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1 tsp
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coarsely ground black pepper
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1
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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.
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This recipe is from the November 2012 issue of Australian Gourmet Traveller.
RECIPE Shane Mitchell
PHOTOGRAPHY Ella Brodie-Reed
STYLING Lisa Featherby