Potato salad.

A good potato salad is a grate way of getting some solid carbohydrate in to a salad apart from a pasta salad. Another thing is you can make it a day in advance and it will keep for several days. For my version of the salad you will need.

Salad potatoes
Diced onion
Mayonnaise
Chives
Salt and fresh ground black pepper
Whole grain mustard (optional)

The exacta proportion to this recipe are up to you. All depending on what you like most. What is important is the way you assemble the salad.

First you must choose the right kind of potato. Small skin on salad potatoes are best, as long as they are very waxy when you cook them. The last thing you want is for the potato to break up when you mix it all together. Make sure that there is not dirt on them and then place in a pan with some salted water. Bring them to the boil and then simmer till they are cooked all the way through.

While the potatoes are cooking finely dice the onion ready to go in to the salad and chop the chives.

Take the potatoes and drain the water of them and then cut them while they are still hot in to equally sized pieces. While they are still warm season them with the salt and pepper and then add the mayonnaise, onions and the mustard. Now the mustard is an optional extra you do not have to add but I like to as it gives the salad a bit of a kick.

Mix it all together; this is important as it has an effect on the potatoes I find. The full flavours of the mayonnaise and the mustard get in to the potato. And the heat from the potato softens the onion so that it is not as harsh as it could be. Now as you mix it you can add more mayonnaise if you like. Finally add the chives and see if you want to add any more salt and pepper and then chill till you are ready to use. I like to make that day before as it seems to improve as you keep it .