Best Australian Style Potato Salad Recipes

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AUSTRALIAN STYLE POTATO SALAD



Australian Style Potato Salad image

This is a recipe that I found on the inmamaskitchen website, posted by Margaret Walker, which I am posting here for the Zaar World Tour event. It appealed to me because it is very similar to the potato salad recipe that my mom made for our summertime picnics and potluck gatherings. There is a note at the berginning of the instructions that states there are many varieties of deli-style mustards, and it is best that you not use a smooth mustard for this recipe, but rather you should use a mustard that has a trace of seed still in it.

Provided by Northwestgal

Categories     Potato

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

6 large potatoes, rinsed in cool water
1 onion, chopped
1/2 cup fresh parsley, chopped
1 tablespoon fresh cilantro, chopped
1 teaspoon deli-style mustard
1/2 cup low-fat mayonnaise
2 hard-boiled eggs, chopped
salt and pepper

Steps:

  • Gently boil potatoes until a skewer will penetrate to the centre. Turn off heat, pour off water and fill the pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin of potatoes. Chop potatoes into even sized cubes and place into a bowl with onion, parsley and cilantro.
  • In small bowl mix together the mustard and mayonnaise. Add to potatoes with chopped eggs, and desired amount of salt and pepper. Mix gently to combine.
  • Refrigerate until ready to serve.

AUSTRALIAN STYLE POTATO SALAD



Australian Style Potato Salad image

This is one of my mom's favorite potato salad recipes. The key to this recipe is not to use a smooth mustard for this recipe. Rather, it's best to use a deli-style mustard that has a trace of seeds in it.

Provided by Vickie Parks

Categories     Potato Salads

Time 1h

Number Of Ingredients 9

6 large potatoes, rinsed in cool water
1 medium onion, chopped
1/2 c fresh parsley, chopped
1 Tbsp fresh cilantro, chopped
1 tsp deli-style mustard (see note in recipe intro)
1/2 c low-fat mayonnaise
2 hard boiled eggs, chopped
1 tsp salt
1 tsp black pepper

Steps:

  • 1. Gently boil potatoes until a skewer will penetrate to the center. Turn off heat, pour off water and fill the pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin of potatoes. Chop potatoes into even sized cubes and place into a bowl with onion, parsley and cilantro.
  • 2. In small bowl mix together the mustard and mayonnaise. Add to potatoes with chopped eggs, and season with salt and pepper. Mix gently to combine.
  • 3. Refrigerate until ready to serve.

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