Preparation
- Put the potatoes in cold, generously salted water, bring to the boil and cook for 12 to 15 minutes until just fork-tender. Drain and place in a large bowl.
- Meanwhile, mix the eggs, celery, onion, mayonnaise, relish, mustard, garlic powder, paprika, cayenne and ½ tsp salt in a second bowl. In a small dish, stir the vinegar, sugar and 1 tsp salt until dissolved.
- Pour the vinegar mixture over the still-hot potatoes, toss gently and leave to cool for 5 minutes. Lightly mash a few of the potato cubes, which makes the salad creamier.
- Fold in the egg and mayonnaise mixture in three batches, leaving about 5 minutes between each. Season with pepper and salt.
- Chill the salad for at least 2 hours so the flavours come together, and dust with a little paprika before serving.
Drink with it
Pale lager · excellent match
Pils or pale lager, well chilled
Bubbles and hop bitterness cut through the mayonnaise, and the freshness suits the vinegar and mustard.
Pils or Helles: What's the Difference?Vodka · excellent match
Vodka, ice-cold and neat in small glasses
Egg, mayonnaise, mustard and pickles come close to an Olivier salad, the classic companion to cold vodka; the clear sip clears the mayonnaise from the palate.
What Is Vodka? Raw Materials, Flavor, and CocktailsWheat beer · good match
Hefeweizen
Its light fruitiness and soft carbonation round off the sweet-and-sour note without overwhelming the salad.
Wheat Beer: Where Do Banana and Clove Come From?White wine · good match
Dry Riesling or Grüner Veltliner
Fresh acidity stands up to the mayonnaise and egg, and the peppery note of the Veltliner meets the mustard.
Which wine pairs with food? A simple approach to choosing
Why it pairs well
Vodka with potato salad follows the Eastern European round of potato, egg, pickles and ice-cold clear spirit.