Kale Feta Pecan and Roasted Beet Salad with a Maple Balsamic Dressing
Kale, Feta and Roasted Beet Salad. Made with kale, beets and pecans.
Sides · Salads · Sides
Potato Salad
Potato Salad. Made with potatoes, celery and pickles. Get ingredient amounts and step-by-step instructions.
25 mins4 servings
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Ingredients at original yield
- 4 potatoes
- 4 celery ribs - minced
- 2 pickles - minced
- 2 onions minced
- 2 tablespoons capers
- 2 tablespoons mayo
- 1 small chili - minced
- 1 handful parsley - minced - stems removed
- 1 clove garlic - minced
- 2 pinches salt and pepper
How to make Potato Salad
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Wash and chop potatoes – make sure they are the same size
- 02
Place in cold water on medium heat
- 03
Put pan on medium heat with a little oil to preheat
- 04
Mince onion and add to pan – season with salt and pepper
- 05
Mince – celery, pickle, capers, garlic, parsley, chili (if using)
- 06
Once potatoes are cooked, drain in collander and leave to drain for five min – don’t move around too much
- 07
To a large bowl add in the following order
- 08
mayo, celery, pickle, capers, garlic, potatoes, parsley – season with salt and pepper – mix until combined
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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