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Donald Link’s potato salad

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

You'll need

  • 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

Method

  • 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.

At A Glance

  • Serves 8 people
  • 20 min preparation
  • 25 min cooking (plus cooling)
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At A Glance

  • Serves 8 people
  • 20 min preparation
  • 25 min cooking (plus cooling)

Featured in

Nov 2012

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