Potato salad

Ingredients

• Potato

  Flesh and skin, raw

  6 Potato medium or 1.28kg

• Vinegar

  Cider

  2 tbsp or 30g

• Mayonnaise-like dressing

  Regular, with salt

  1 cup or 235g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 large or 75g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  2 dash or 0.8g

• Pepper

  Spices, black

  2 dash or 0.2g

Directions

1. Peel and cut potatoes. Slice scallions, and chop the parsley.
2. Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to medium high and simmer, uncovered, until tender (8-10 minutes).
3. Drain well, then spread potatoes on a baking sheet and sprinkle with vinegar. Let cool for 10 minutes, then refrigerate until cold.
4. In a large bowl, combine potato, mayonnaise, scallions, parsley, and salt and pepper to taste. Mix gently.
5. Spoon into a serving bowl. Cover and refrigerate until chilled before serving.