Number of servings : 4
Prep time: 30 minutes
Cooking time: Ready in under 30 minutes
Type of meal : | Salads | Salads
Special diet :
3 medium (1lb/450g) potatoes
Salt and black pepper
1 small green pepper
2 sticks celery
1 small red onion
For the dressing:
2⁄3 cup (150ml) mayonnaise
2 teaspoons Dijon mustard
A few dashes of Tabasco sauce
- Put a kettle of water on to boil. Scrape the potatoes and put them into a pan with boiling water and some salt. Return to the boil and simmer for 15–20 minutes or until the potatoes are tender.
- Rinse, dry, halve, and deseed the pepper, slice it into strips, and put it into a salad bowl. Rinse, dry, and ﬁnely slice the celery; reserve the leaves for a garnish and add the rest to the pepper. Peel the onion, halve it lengthwise, and slice it lengthwise again into crescents. Add it to the bowl.
- To make the dressing, mix the mayonnaise and mustard in a small bowl and add Tabasco to taste.
- Drain the potatoes, cool under running water, drain again, and add to the salad. Add the dressing, grind pepper over the salad, and mix. Garnish with celery leaves.
Variation: Add chopped hard-boiled eggs to the salad to turn it into a meal.
Cook’s Suggestion: Small, ﬁrm-ﬂeshed potato varieties are the best type to use when you are making