Dinka's Cookbook

Best served cold, but check seasoning before serving.

Ingredients: Salad:

• 2.5 kg all-purpose potatoes
• 5 hard-boiled eggs, diced
• 6 tbl red pepper, chopped
• 6 tbl green pepper, chopped
• 3 cups sliced celery
• ½ cup chopped onion (red, if possible)
• 1 cup sliced radishes

Ingredients: Vinaigrette:

• 2 tbl wine vinegar
• salt & freshly ground pepper to taste
• 1 clove garlic, crushed
• 90 ml olive oil (or mixed with veg oil)

Ingredients: Mayonnaise

• 2 cups mayonnaise
• ¼ cup American mustard
• 1½ tsp paprika
• 1 tbl salt
• 1 tsp freshly ground pepper

Preparation:

• Combine vinaigrette ingredients, and whisk until emulsified. Set aside.
• Combine mayonnaise ingredients. Set aside.
• Boil potatoes gently, until tender. Drain thoroughly and cool slightly. Peel (if desired) and cut into 1.5 cm cubes.
• Place in a large bowl and sprinkle with the vinaigrette. Toss gently. Let cool to room temperature.
• Add the remaining ingredients, pour over the mayonnaise, and mix gently but thoroughly. Refrigerate until well chilled.

Serves 25.