1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (411g) Recipe makes 6 servings The following items or measurements are not included below: low-fat mayonnaise
Calories 320
Calories from Fat 19		(6%)
Amount Per Serving		%DV
	Total Fat 2.2g	3%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 70mg		23%
Sodium 55mg		2%
Potassium 1630mg		46%
Total Carbohydrate 66.9g		22%
	Dietary Fiber 8.6g	34%
	Sugars 3.9g
Protein 9.9g		19%
detailed view... how is this calculated?

Australian Style Potato Salad

Recipe #371566 | 1 hour | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: NorthwestGal
May 12, 2009

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.

SERVES 6 -8 (change servings and units)

Ingredients

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

Directions

1
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.
2
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.
3
Refrigerate until ready to serve.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Meatball Dinner

Gorgeous Mashed Swede (Rutabaga)

Our Gareth's Cherry and Coconut Crumble

Turkey and Dumplings

Spicy Roasted Carrot Spread

Featured Reviews for This Recipe

From: Annacia

On Aug 17, 2009

Made as directed except I used less dressing. I grew up with hard cooked egg in potato salad and thought it was the Texas or Southern way of going it. It's really home style to me and just what a summer burger calls for. Simple to make and should be enjoyed by the whole family.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Noo

On Aug 5, 2009

A delicious variation on potato salad. I cubed my potato first and gently steamed it in the microwave,before adding a good hot grain mustard and whole egg mayo (not that horrible creamy stuff I have discovered here in Oz!!). I loved the herbs and the egg made a great addition. Well worth making again!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: *Parsley*

On May 20, 2009

Very fresh-tasting and flavorful with all that wonderful fresh parsley and cilantro. Don't substitute dried herbs for this! I made this just as written and I think it gets better the longer it chills. I'll make this again..... especially now that grilling season is here. Thanx!

0 people found this review helpful

Was this review helpful to you? YES | NO