I love a good potato salad, and this one was loosely inspired by a Waldorf salad with its use of apples and a smattering of mustard, although as usual with recipe development, has ended up barely resembling its inspiration. You can add celery and nuts to this if you want something closer to the original, but I am off celery for a while for boring reasons, and my other half is allergic to nuts, so I ended up here. This is a delicious, and very simple, filling lunch. Potatoes are a bit of an unsung hero these days, cast aside by the low-carb brigade, but they are having something of a revival in my household, so prepare for plenty more recipes for the humble spud! This can be enjoyed hot or cold, and any contrary to popular belief, any potato will do. (The eagle-eyed among you will notice I have used spring onions instead of white onions in this recipe, as I have sadly developed an intolerance to white onions over the last year or so!)
Serves 4 from 12p each
300g baby potatoes, 14p (£1.15/2.5kg, Asda)
3 tbsp mayo, 7p (70p/500ml, Asda. Vegan mayo is available at Tesco from £1)
½ tsp mustard, 1p (34p/200g, Smartprice at Asda)
1 gherkin or other pickle, 2p (79p/680g, Asda)
1 small onion, 6p (55p/1kg, Farm Stores at Asda)
1 small apple, 17p (£1/6, Chosen by Kids at Asda)
First halve your potatoes and pop them into a saucepan. Cover with water and bring to the boil, then reduce to a simmer for 20 minutes to cook and soften.
Meanwhile, make the rest of the salad. Mix together the mayo and mustard in a large bowl. Finely slice the gherkin, as thin as you can get it, and add to the mustardy mayo. Peel and finely slice the onion and add that too. Dice the apple, and mix it all together to coat everything in the mayo mixture.
When the potatoes are cooked through – you can test by gently poking one with a knife; if it yields easily, then you’re good to go – drain them well and tip into the dressing bowl. Stir well to coat, and serve warm. Season with a little salt if required.
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