Kewpie Mayonnaise Potato Salad

Potatoes vary from starchy to waxy. 

Starchy potatoes break down more easily and are better used in potato mash. Starchy potatoes varieties include Russet and sweet potato.

Waxy potatoes have less starch and keep their shape when boiled. Waxy potatoes include Hasselback or Kipfler.

In-betweener potato varieties (or all-purpose potatoes) are not too starchy or waxy, and they fall somewhere in-between. They include Desiree or Sebago.

The waxy potatoes are preferred for a potato salad, because they hold their shape, and won't turn into a mash when the potato salad is mixed together. You can also use the inbetweeners like Desiree too, but be mindful of not overcooking the potato or it will fall apart.


Ingredients 

• 1kg of potatoes 
• 1 cup of Kewpie Mayonnaise
• 1 small lemon, juiced
• 1 small red onion, finely chopped (you can use spring onion instead)
• 1 punnet of chives

Method

• Put the potatoes in a pan with cold water, then bring to boil
• Reduce the heat and cook potatoes for 3-4 minutes until tender
• Meanwhile, combine mayo, lemon juice, onion & salt in a container 
• Drain the potatoes and transfer to a large mixing bowl
• Add half the mayo mix over the potatoes and stir gently
• Place in a fridge to cool and the potatoes will absorb flavour
• Once cool and when ready to serve, add the rest of the mayo
• Then be the hero of the BBQ

This recipe is adapted from Potato Salad from Taste.com.au