POTATO SALAD (GF)(DF)

Serves 4

Ingredients

• 650g (about 5 small-medium) white potatoes, peeled, cut into 2.5cm pieces  (can leave peel on if not on strict diet)
• 1 tablespoon of chives or parsley or both
• 85g (1/3 cup) home made Mayonnaise – follow recipe from RPAH Allergy Unit Friendly Food Cook Book or use home made Garlic Mayo – see recipe here    
• 1 tablespoon of water  
   

Method

Step 1

Place the potatoes in a medium saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium-high and boil, partially covered, for 5 minutes or until just tender. Drain and set aside for 30 minutes to cool completely.

Step 2

When the potatoes are cold, place in a large bowl with chives or parsley. Toss to combine.

Step 3

Combine the mayonnaise and water (or sour cream) in a small bowl then add potato mixture and toss gently being careful not to break up the potatoes.  Optional Season with a little salt.