[ **up: [[! RPAH Diet-friendly recipes|RPAH Diet-Friendly Recipes]]** ] --- # Potato salad - Serves 4. - Adapted from the Reader’s Digest’s ‘Potato Salad with Variations’ (*Quick, Thrifty Cooking*, 1985, p. 60). --- ## Ingredients - 4 medium-sized white potatoes (about 500g), peeled and diced - 1 tablespoon finely chopped parsley - 1 tablespoon finely chopped onion - 1 stalk celery, chopped - 1 tablespoon rice bran oil - 1 tablespoon cider vinegar - ½ teaspoon salt - ⅓ cup mayonnaise - 1 teaspoon French mustard - Salad Greens for garnish ----- ## Method 1. Bring about 2cm of lightly salted water to the boil in a medium-sized saucepan. Add the **potatoes**, place the lid askew on the pan, and cook about 5 minutes or until just tender. 2. Meanwhile, mix the **parsley, onion, celery, oil, vinegar, salt, mayonnaise** and **mustard** in a mixing bowl. 3. Drain the cooked potatoes thoroughly, add them to the bowl and toss gently to mix all the ingredients. Cover and refrigerate until cool. 4. Serve on the **salad greens**. --- ## Variation: Potato Salad with Egg - Add 1 sliced hard-boiled egg, 2 tablespoons chopped pickled cucumbers, and 2 tablespoons snipped fresh dill (or ½ teaspoon dried dill).