My mum’s potato salad recipe
​Use small salad potatoes or small Jersey Mids or Jersey Royals. The quantity does not matter & does not alter the recipe.

1. Boil the potatoes until just pierceable with a thin skewer.
2. Pour off the hot water and cool the potatoes in cold water.
3. When cool, peel the potatoes and cut them into thin slices or, if they are very small, cut into halves.
4. For the dressing
   1. use olive oil and white-wine- or tarragon-vinegar.
   2. Use just enough liquid to moisten and mix into the potatoes to coat all.
5. Add salt to taste if desired.
6. Chop 2 or 3 gherkins into very small pieces and mix into the salad.
7. If non-vegetarians or non-vegans are eating the salad, one can add very thinly sliced Kabana (a very thin Polish sausage).

That’s all.  Eat & enjoy.

n.b. As a small child, I had never eaten potato salad with mayo.