youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Jo's Potato Delight

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

Creamy tangy crunchy salad, it's absolutely delicious with a barbeque.

Creamy tangy crunchy salad, it's absolutely delicious with a barbeque.

Ingredients

Serves: 3-4

Metric Cups
  • 6 large potatoes
  • 3 hard-boiled eggs
  • 1 large onion
  • 1 medium gherkins
  • 1 teaspoon English mustard powder
  • mayonnaise
  • milk (a little)
  • fresh parsley
  • 6 large potatoes
  • 3 hard-boiled eggs
  • 1 large onion
  • 1 medium gherkins
  • 1 teaspoon English mustard powder
  • mayonnaise
  • milk (a little)
  • fresh parsley

Please note that nigella.com is not able to accept responsibility for any substitutions that Ocado may need to make as a result of stock availability or otherwise. For any queries, head to ocado.com/customercare.

Feel free to use the “swap” feature and adjust brands and quantities as needed.

Method

Jo's Potato Delight is a community recipe submitted by Oi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut Potatoes into chunky bite size pieces, them boil them, until still firm, drain them.
  • In a bowl, Mash up eggs very finely using a fork, add mustard powder and finely diced Gherkin, salt and ground pepper. To that add two generous tablespoons of the Helmans mayo and a little milk, Mix them together Then add to potatoes and mix in.
  • The add the finely diced onion and 2-3 more generous tablespoons of the mayonnaise and mix again.
  • Put Parsley on top. I like to serve at room temperature, so make it 1-2 hours before eating, but it can be put in the fridge
  • Cut Potatoes into chunky bite size pieces, them boil them, until still firm, drain them.
  • In a bowl, Mash up eggs very finely using a fork, add mustard powder and finely diced Gherkin, salt and ground pepper. To that add two generous tablespoons of the Helmans mayo and a little milk, Mix them together Then add to potatoes and mix in.
  • The add the finely diced onion and 2-3 more generous tablespoons of the mayonnaise and mix again.
  • Put Parsley on top. I like to serve at room temperature, so make it 1-2 hours before eating, but it can be put in the fridge
  • Tell us what you think

    Breakfast Trifle