Potato and Celery Salad

Mauricia's Recipes
by Mauricia's Recipes
6 Servings
45 min

The recipe to my creamy and crunchy potato salad! Can there be a better accompaniment to braaied (barbecued) meat than this classic and much-loved favourite? There are so many variations to making this really easy salad, but the delicious simplicity of this one ensures that it will always have a spot at my table.

You can replace the potato spice with any other spice or seasoning that works well with potato salad, such as mustard, mixed herbs, or cayenne pepper. Or simply season only with salt and ground black pepper. Garnish with reserved celery, parsley, hard boiled eggs, and spring onions Serve with braaied (barbecued) meat and chicken; roast chicken; baked savoury pies; or a range of cold meat cuts.

Potato and Celery Salad
Potato and Celery Salad
Potato and Celery Salad
Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 12 medium potatoes, quartered
  • 3 celery stalks, finely diced
  • 60ml (¼ cup) Italian parsley, finely chopped
  • 3 hard boiled eggs, roughly grated
  • Potato spice (optional)
  • 125ml (½ cup) mayonnaise
  • 2 spring onions, finely sliced (optional)
  • Salt

Cook the potatoes in boiling salted water until just tender, but still firm.
Drain the potatoes in a colander, and allow to cool.
Transfer the potatoes to a large mixing bowl.
Add the celery, parsley and boiled eggs, reserving a little of each to use for garnishing.
Now add the potato spice (optional).
Add the mayonnaise and gently mix, being careful not to break the potatoes.
Transfer to a serving bowl or platter and top with the spring onions (optional), and the rest of the ingredients reserved for garnishing.
Refrigerate until ready to serve.
Serve cold.
  • Make sure the potatoes are not overcooked and lightly mix in the rest of the ingredients to avoid a mushy salad.
Mauricia's Recipes
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