Ingredients for Australian Style Potato Salad
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How to Make Australian Style Potato Salad
- Cube 2 lbs of peeled Yukon Gold potatoes into even-sized pieces.
- Place potatoes in a large pot and cover with cold water. Bring to a boil over high heat.
- Reduce heat to medium-low and simmer for 15-20 minutes, or until a skewer easily pierces the center of a potato.
- Drain the potatoes immediately and rinse them under cold running water until completely cooled.
- While the potatoes are cooling, finely chop 1/2 a medium red onion, 1/4 cup fresh parsley, and 1/4 cup fresh cilantro.
- In a medium bowl, whisk together 1/4 cup of coarse-grained mustard and 1/2 cup of mayonnaise.
- Once the potatoes are completely cool, add them to the bowl with the onion, parsley, and cilantro.
- Gently fold in the chopped hard-boiled eggs (2 eggs).
- Season generously with salt and freshly ground black pepper to taste.
- Gently mix everything together until well combined.
- Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
3g
Carbs
22g
