Every month I make a salad to accompany cold meats or cheese at our local art workshop. We never know how many people are going to turn up, so I tend to cater for twenty and tweak the portion size according to the number of hungry artists there are to be fed at lunchtime. Over the years I have made all kinds of salads, but this Potato Salad is one of my favourites.  I hope you don’t mind but I haven’t listed exact quantities as this is a recipe you can easily adapt to your particular needs.

POTATO SALAD

Ingredients 

Salad potatoes, leave skin on and cut into equal pieces

Medium curry powder

Celery, finely chopped (including the frondy bits)

Raisins

Mayo

Basil, chopped, to decorate

Black onion seeds, to decorate

To prepare

Put the salad potatoes into a large saucepan, add some salt and cover with water. Bring to the boil and simmer until just cooked. Leave to cool until lukewarm.

In a bowl, put the celery and raisins and mix in a good quantity of mayo until everything is nicely coated. Fold into the lukewarm potatoes and put into a serving bowl.

Sprinkle over black onion seeds and decorate with the basil. Serve warm or cold as you prefer. If making in advance, store in an airtight container once potato salad has cooled completely and refridgerate, where it will keep for 3 – 5 days.