Potato and Bean Salad

I know the warm weather seems to have disappeared from Melbourne, but I thought I would post this for my readers on the other side of the world, who are coming into spring. And maybe we’ll have another burst of Autumn sunshine yet! This is a good salad for taking on picnics.

Both the salad and the mayonnaise recipe are based on ones in the Failsafe Cookbook (Potato Salad and Mighty Mayo). I have tried several times to make egg mayonnaise and always end up with an oily mess. The Mighty Mayo is a cheats method that tastes just as good, although I found the original recipe too sweet and have halved the sugar.

Print recipe

Serves	4-6
Prep time	40 minutes
Allergy / Intolerance	Amines, Artificial Addititives, Artificial Colours, Dairy, Glutamates, Preservatives, Salicylates, Wheat
Suitable for	Dairy / Lactose Free, Gluten Free, RPAH Elimination Diet - Low Chemical / Failsafe
Meal type	Salad
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Barbecue, Picnic

Potato and bean salad.

Ingredients

1/2 cup mayonnaise (Refer to recipe)
1/2 stalk celery (finely chopped)
Salt (to taste)
1 tablespoon spring onion (finely chopped)
1 tablespoon chives or parsley (finely chopped)
500g potatoes (peeled )
2 hard-boiled eggs (finely chopped)
1 can bean mix (400g, drained and rinsed)

Directions

1.	Cook the potatoes until tender, then drain and allow to cool slightly.
2.	Cut the potatoes into cubes and while still warm, mix into the mayonnaise.
3.	When cool add the remaining ingredients and chill well before serving.

Note

Low Chemical / Failsafe

Refer here for dairy-free mayonnaise or egg-free mayonnaise recipes.

Mayonnaise