A potato salad recipe is a classic entertainers’ dish. But what makes one the best of all potato salad recipes? Well, that really boils down to personal preference. But we think this one is pretty darn close to perfection. To balance the creamy richness of the potato, mayonnaise and boiled eggs, we’ve added apple and watercress that help amplify this side dish. The result: the only potato salad recipe you’ll ever need.
Ingredients
Tahini mayonnaise
Method
1
Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook until tender (12-15 minutes). Drain, cool and halve.
2
For tahini mayonnaise, combine ingredients and mix to combine. Season to taste.
3
While warm, pour dressing over potatoes and toss to coat. Refrigerate until cold (20 minutes).
4
Cook eggs in a saucepan of boiling water until soft-centred (6 minutes). Drain and refresh in cold water; then peel and halve.
5
Divide potato salad among bowls. Top with watercress, apple and egg. Drizzle with oil to serve.
To peel eggs quickly, firmly tap to crack the bottom and the top of the egg before removing the rest of the shell.
Alicia Taylor
