Ashleyne's potato salad

    1 hour 25 min

    It's very different from the normal potato salad - this can be eaten as meal with some salad leaves and is very filling. You can add beetroot and sweetcorn and you can use a good olive oil instead of mayonnaise. It's up to you and your taste preference.


    London, England, UK
    16 people made this

    Serves: 6 

    • 8 Maris Piper potatoes
    • 1 bunch spring onions
    • 4 large eggs
    • 2 teaspoons salt
    • 2 teaspoons pepper
    • 2 teaspoons white vinegar
    • 4 heaping tablespoons mayonnaise

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Peel potatoes and chop into bite size pieces and place to boil.
    2. Chop spring onions, place eggs in pot with potatoes (make sure eggs are hard boiled).
    3. Once potatoes are soft but not falling apart drain with eggs and run under cold water tap to cool down. Crack eggs, peel and chop. Place them in a bowl with potatoes and add spring onions.
    4. Add 2 teaspoons of salt and pepper and white vinegar to the bowl add 4 heaping tablespoons of mayonnaise (if you want to add more you can) and mix all the ingredients together and it's ready to serve.


    Add whatever you feel to it but the eggs and vinegar are essential.

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    Reviews & ratings
    Average global rating:

    Reviews in English (2)


     -  30 Nov 2010


    Simple and delicious! There's nothing like a good old-fashioned potato salad to compliment a bbq meal. I did cut back on the salt and pepper, used a bit more mayo and white wine vinegar.  -  09 May 2013  (Review from Allrecipes AU | NZ)