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Potato salad made with Carisma potatoes and topped with fresh herbs and a boiled egg garnish.
Victoria Haneveer

Carisma Potato Salad

Unpeeled Carisma potatoes are boiled until tender, cooled and mixed with mayonnaise. Green onion, parsley, mustard and black pepper are optional.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Course: Salad, Side Dish
Cuisine: Various
Ingredients Method Notes

Ingredients
 

  • 3 Carisma potatoes, unpeeled
  • Water, as needed
  • Salt, to taste
  • Mayonnaise, as needed
Optional Add-Ins
  • 1 green onion (spring onion), chopped
  • 1 teaspoon fresh parsley, chopped
  • ½ teaspoon prepared mustard
  • 1 egg, hard-boiled
  • Black pepper, to taste

Equipment

  • Medium saucepan
  • Colander
  • Large mixing bowl
  • Chef’s knife
  • Cutting board

Method
 

  1. Wash the potatoes and cut them into 1-inch (2 ½cm) cubes without peeling them.
  2. Add them to a saucepan with enough water to cover them by about an inch.
  3. Bring the water to a boil and add a pinch of salt.
  4. Reduce the heat and simmer until the potatoes are tender, then drain them.
  5. Let the potatoes cool, then stir in enough mayonnaise to coat them.
  6. Add the green onion, parsley, mustard, egg slices and/or black pepper if using, and mix gently.

Notes

  • You can swap half the mayonnaise for sour cream.
  • If using mustard or herbs, stir them into the mayo before adding the dressing to the potatoes.
  • Refrigerate leftovers and use them within 3 to 4 days. I wouldn't freeze the potato salad because mayo-based salads don't freeze well.