This creamy, veggie-filled easy potato salad with egg is the perfect inclusion to a BBQ or a family gathering. Serve it as a mashed potato salad or whole and customise to your taste requirements.
1 pound potatoes
3 Clarence Court Burford Brown eggs
⅓ cup mayonnaise
½ tablespoon mustard
1 tablespoon apple cider vinegar
1 stalk celery
1 red pepper
3 green onion or scallions
1 tablespoon dill chopped
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon coriander seeds (optional)
To boil the potatoes, fill a large pot around halfway with cold water and bringing the water to a boil (alternatively, you can boil in a kettle).
Plunge in the whole potatoes, being careful not to splash yourself, Then, bring the water back to a boil, reduce the heat and simmer for around 10 minutes.
Add the eggs to the saucepan. Cook the eggs together with the potatoes for another 10- 15 minutes. Check the potatoes are done by prodding with a fork. They need to be fork tender so that they slide off the fork with no resistance.
Meanwhile, as they cook, finely chop the celery, red pepper, green onion, and dill.
In a large bowl, combine all of the spices, mayonnaise, vinegar, and mustard, and mix well.
Allow the cooked potatoes and eggs to cool slightly before peeling them. The skin should come off very easily from the warm potatoes. Transfer to a large bowl.
Mash the potatoes. If you want a bit of textural difference, then you can chop some and mash some.
Add the eggs and mash them with the potatoes. Add the mayonnaise mix and combine well.
Add the chopped vegetables and herbs to your mashed potato salad and mix well.
Allow it to cool and then transfer to the fridge for a few hours to allow all the flavours to combine, for best taste results. You can store this in an air-tight container in the fridge for 4-5 days.