Toasted Special

This is the best potato salad ever. Not too heavy, the trick here is some restraint with the mayo. I first had something similar when I lived in Edgecliff, Sydney. This is a perfect accompaniment to ham, cheese, grilled chicken and all kinds of leftovers.

Ingredients

• Salad/baby Potatoes, enough for 2 people
• Mayonnaise
• Salt and freshly ground pepper
• Wholegrain mustard, about a tablespoon
• Dill, chopped (fresh for preference, but dried can be used in an emergency.
• Celery, 1 stick, finely chopped
• Cucumber, about 3 inches, finely chopped (this is optional)
• 1/2 red onion or shallot, finely chopped

Method

1. Boil the potatoes in salted water until tender, then refresh under cold water. Leave to stand until cold.
2. Slice the potatoes and place in a mixing bowl. Season well with salt & pepper. Well-seasoned spuds is the key to a good salad.
3. Add the rest of the ingredients and enough mayonnaise to give the potatoes a light coating.
4. Mix well and serve.

Serves 2.