Potato Salad

Is it ever going to get any cooler? Being outside for any length of time is near on impossible and I'm always on the lookout for shade. When it comes meals I've never eaten so much salad and homemade coleslaw. We usually eat a lot of potatoes as accompaniments but this haven't been the weather for roasties and mash. Instead we have been turning to potato salad. If you go to the supermarket a small tub will cost you around 75p but this version makes loads and you can keep any leftovers in the fridge for another day. The ingredients quantities may seem a bit vague but once you start to put it together it then you can see how it works.

Equipment: Large saucepan, colander, large bowl

Ingredients

Potatoes, peeled and diced – I use three large potatoes

Mayonnaise – I use light mayonnaise

Onion, finely diced

Cheddar cheese, grated

Method

1. Boil the potatoes until tender but not falling apart.

2. Drain and leave to cool completely. If you are in a rush run through with cold water.

3. Transfer to a large bowl and add spoonfuls of mayonnaise until the potatoes are covered.

4. Mix in the onion and then add enough cheese to taste but not overwhelm it.

5. It can be served straight away but it is best chilled first.