This is honestly my favourite of my Mums summer recipes. It reminds me of family barbecues and summer nights. The baby new potatoes are covered with creamy mayonnaise, fresh chives from the garden and seasoned with salt and sharp cracked black pepper.

This Potato Salad will last several days in an airtight container in the fridge so if I’m not cooking for a lot of people I will make a batch and gave it with lunch for several days after.

INGREDIENTS

1kg Baby Potatoes

20g Fresh Chives

1/2 Cup Mayonnaise

A Large Pinch Salt

A Large Pinch Cracked Black Pepper

METHOD

Fill a large pan with water, add the baby new potatoes and place over a high heat until the water forms a rolling boil. Leave the potatoes to simmer for approximately 20 minutes or until the largest potato is cooked through (test with a fork).

Drain the potatoes and place onto a chopping board.

Cut the baby potatoes into quarters and add them to a large mixing bowl.

Finely slice 20g of fresh chives and add to the mixing bowl with half a cup of mayonnaise and a large pinch of both salt and cracked black pepper.

Mix everything together and serve as a side to your favourite meal.

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