Name: Donald Link’s potato salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1.8 kg waxy potatoes, such as Nicola, kipfler or Dutch cream, diced; 2 celery stalks, finely chopped; ½ onion, finely chopped; 1 bunch spring onions, thinly sliced; 150 gm mayonnaise (½ cup); 70 gm wholegrain mustard (¼ cup); 2 tbsp coarsely chopped parsley; 1 tbsp red wine vinegar; 1½ tsp paprika; 1 tsp coarsely ground black pepper

Donald Link’s potato salad

Australian Gourmet Traveller recipe for Donald Link’s potato salad.

Serves 8

Prep

20M

Cook

25M

Total

45M

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This recipe is from chef Donald Link’s cookbook Real Cajun.

Ingredients

1.8 kg waxy potatoes, such as Nicola, kipfler or Dutch cream, diced

2 celery stalks, finely chopped

½ onion, finely chopped

1 bunch spring onions, thinly sliced

150 gm mayonnaise (½ cup)

70 gm wholegrain mustard (¼ cup)

2 tbsp coarsely chopped parsley

1 tbsp red wine vinegar

1½ tsp paprika

1 tsp coarsely ground black pepper

Method

Main

1.Place potatoes in a large saucepan of cold water, bring to the boil, reduce heat to low and simmer until very tender (20 minutes). Drain, cool to room temperature, transfer to a large bowl and gently crush some with a whisk, leaving some a little chunky. Add remaining ingredients and 1 tbsp sea salt flakes and stir to combine. Season to taste and serve with gumbo and rice.

Shane Mitchell

Recipe / styling by Lisa Featherby

Ingredients

Method

Main

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