Gluten-Free Potato salad
Thus fresh potato salad is sure to be a hit at the BBQ
Equipment
- 1 Saucepan
- 1 Mixing bowl
Ingredients
- 800 grams Baby or New potatoes
- 4 Eggs large
- 1 Spring onion chopped
- 6 tbsp Mayonnaise
- 2 tsp Apple cider vinegar
- 1 tsp Mustard (optional)
- Salt and Pepper (to taste)
Instructions
- Rinse and place your potatoes in a saucepan of cold water. Bring to the boil and let them cook until soft but not falling apart (20 minutes aprox.)
- Finely chop your spring onion into a bowl, add your apple cider vinegar, mayonnaise and optionally mustard for a kick. Mix together and season with salt and pepper as needed.
- Add your eggs to a saucepan of boiling water until hard boiled (5-6 minutes) and drop them into cold water when done
- Drain your potatos when done and quater or half them as appropriate. Peel your eggs and cut similarly.
- Place your potatos and eggs into a bowl and pour over your dressing, mixing it all together
- Sprinkle a little pepper for garnish and serve