THERE are many variations of the humble Potato Salad. Here is a very simple one.
1kg small potatoes (a waxy one is good)
¾ cups mayonnaise or sour cream
1 red onion – finely sliced
3-4 tablespoons wholegrain mustard
Cook the potatoes in boiling, salted water for about 20 minutes or until tender. Drain well. If the potatoes are too big, cut them in half.
Mix the warm potatoes with the mayonnaise or sour cream and sliced red onion. Season to taste with salt and pepper.
Place into a serving bowl. Sprinkle with the chopped chives and, if you want, small dollops of wholegrain mustard.
This recipe may be served warm or cold.
Recipe by Budget Advisory staff