Nassau potato salad

Ingredients

• 5 tbsp mayonnaise, more if needed
• 1 clove garlic, minced
• 2 tsp mustard (Dijon or English), more if needed
• Juice of ½ lime or 2 tsp white wine vinegar
• ¼-½ scotch bonnet chilli/goat pepper, finely chopped or ½ tsp chilli flakes
• Pinch of sugar
• 650 g peeled and chopped potatoes (see Note) boiled in salted water until fork tender, cooled
• 2-3 eggs, hard boiled, cooled, chopped
• ½ small onion, finely chopped
• 1 spring onion, finely chopped
• 3 tsp chopped parsley, plus extra to serve
• 1 green capsicum (pepper), finely diced
• 1 stalk celery, finely diced
• Sweet paprika or cayenne, to sprinkle

Instructions

1. Boiled potato in salted water until fork tender, then cool.
2. In a large bowl mix together the mayonnaise, garlic, mustard, lime juice, chilli and sugar. Season with salt and pepper and adjust lime, sugar and mustard to your taste. Add all of the other ingredients minus the paprika and toss to coat. Add more mayonnaise if you like it extra creamy and check for seasoning.
3. Cover and chill until ready to serve. Garnish with a sprinkle of paprika and chopped parsley.

Note

Use a floury red/russet potato for a softer more traditional salad or a waxy potato like a new potato/Yukon Gold if you prefer a creamy texture.