American Potato Salad with Mayonnaise and Olive Oil
International dishesSaladsEurope and North Americaabout 20 minutes
American potato salad with mayonnaise and olive oil gives a cool bowl of earthy potato, rich egg and fragrant, crunchy celery. It comes together fast and suits a light meal or a picnic basket.
What goes wrong is a dressing that runs thin, leaving the salad looking sloppy. The potato has to be completely cool before the dressing goes on, since warm potato splits it straight away. Five minutes of rest after tossing lets the flavor settle before serving.
This batch weighs about 308g, at roughly 128 calories per 100g.
Method
Boil 100g potato until tender, cut it into cubes and leave to cool completely. Cut 30g cold cuts into cubes of the same size.
Chop 50g onion and 20g celery small, and mince 1 sprig of cilantro.
Boil 1 chicken egg and chop it small.
Put the potato, cold cuts, celery, onion and egg in a bowl with 1 tablespoon olive oil and 2 tablespoons Lean Mayo, and toss.
Add 1/2 teaspoon ground pepper and 1/2 teaspoon salt, toss again and leave for 5 minutes to let the flavor settle.
Spoon onto a plate and garnish with raisins and a few olives.
Tips
The potato has to be completely cool before the dressing goes on, as warm potato thins it and leaves the salad sloppy.
Lean Mayo is thick, so loosen it with a spoon first and it will coat every piece of potato.
Five minutes in ice water takes the sharpness out of the chopped onion, then squeeze it dry.
Boil the potatoes whole and cut them afterwards, since cutting first leaves them waterlogged and crumbly.
Fold gently with a flat spoon, as vigorous stirring breaks the potato apart.
This is better cold, so give it 30 minutes in the fridge before serving.
Need kOBE Lean Mayo?
The recipe above uses kOBE Lean Mayo for the richness. See the product page or send us a message.