Nutritionist Lucy Hyland

Mary Kay’s Potato Salad

May 26, 2010
Posted by Lucy

Wednesday 26th May

I keep meeting Mary Kay at the Kinsale Farmers Market and sampling all her lovely food. I trained with Mary Kay in Ballymaloe Cookery School and since then she has gone and set up her own bakery and sells at many of the markets around Cork. Personally I think her range is delicious, she uses the best quality ingredients and her American cooking style is perfect for baking.

Her potato salad is out of this world and somehow I managed to get the recipe from her yesterday - it must have been all that sunshine and heat! Check her out at a market near you...

Mary Kay's Potato Salad

1 kg of potatoes (waxy are best, flour is ok)
1/4 cup of vegetable stock

Dressing
1/2 cup of extra virgin olive oil
3 tablespoons of white wine vinegar
1/2 teaspoon of Dijon mustard
2 tablespoons of Parsley
2 tablespoons of Dill
1/2 cup of spring onions - finely chopped
1/2 tablespoon of sea salt (Maldon is good)

Wash potatoes well but keep their skins on. Put into a large pan of boiling water and cook till almost done.
Drain and cover with a tea towel, allowing to steam in there for about 10 mins.
While still hot, cut into bite sized cubes (mind the fingers!)
Toss in a 1/4 cup of vegetable stock.
Mix the rest of the dressing ingredients together and pour over potatoes while they are still warm.

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