8 medium sized new potatoes, unpeeled
the juice of one small lemon
1/4 cup of vegetable oil (2 fluid ounces)
rine sea salt to taste
1/2 tsp freshly ground black pepper
2 stalks of celery, washed, trimmed and chopped
1/2 cup of cubed cucumber (peel, remove the seeds and chop
into 1/2 inch dice)
4 hard boiled eggs, chopped into 1/2 inch dice
2 TBS finely chopped onion
1 to 1 1/4 cups of mayonnaise
3 TBS cider vinegar
1 tsp sugar
finely chopped fresh chives
Boil the potatoes in lightly salted water, until tender just to the fork. Drain well and as soon as you can handle them, peel and cut them into 1/2 inch dice. Toss in a bowl along with the lemon juice, chopped onions, oil and salt to taste. This preliminary dressing while very warm gives the potatoes extra flavour and coats them. This prevents them from absorbing too much mayonnaise later on. Allow to cool.
Add the black pepper, celery, chopped eggs and cucumber. Blend 1 cup of the mayonnaise with the vinegar and the sugar. Pour this over the potato salad, gently folding until all pieces are coated. Add the remaining mayonnaise only if the salad seems dry. Taste and adjust the seasoning as required. Spoon into a clean bowl and chill, covered.
Just before serving, sprinkle with some chopped fresh chives and ground paprika. Delicious!!