All-Dressed Potato Salad

This pot-luck pleaser made with red potatoes, hard boiled eggs and salami has an irresistible creamy mayo dressing.


1 kg of red new potatoes
1/4 cup chopped celery hearts
1 French shallot, minced
1/2 cup diced gherkins
3.5 ounces salami, diced
1 cup halved cherry tomatoes
2 boiled eggs, quartered
2 tbsp. mayonnaise
1 tbsp. extra virgin olive oil
Juice of 1/2 lemon
Salt and freshly ground pepper, to taste


Add potatoes to saucepan, cover with water by about an 1-inch. Season the water generously with salt. Bring to a boil. Reduce heat to a gentle boil. Cook until tender, about 18 to 20 minutes depending on their size. Drain and let cool. Cut potatoes in half.

Place potatoes, celery, shallot, gherkins, salami, cherry tomatoes and eggs in a bowl. Gently toss to combine. Add mayonnaise, olive oil, lemon juice, and salt and pepper. Gently toss until well mixed.

Cover and let salad stand in fridge before serving to develop flavours, about 1 hour. Taste and adjust seasoning.

Yield: 4 servings.