Mary Kay’s Potato Salad

I keep meeting Mary Kay at the Kinsale Farmers Market and sampling all her lovely food. I trained with Mary Kay in Ballymaloe Cookery School and since then she has gone and set up her own bakery and sells at many of the markets around Cork. Personally I think her range is delicious, she uses the best quality ingredients and her American cooking style is perfect for baking.

Her potato salad is out of this world and somehow I managed to get the recipe from her yesterday – it must have been all that sunshine and heat! Check her out at a market near you…

Mary Kay’s Potato Salad

Mary Kay’s Potato Salad


  • 1 kg of potatoes (waxy are best, flour is ok)
  • 1/4 cup of vegetable stock
  • Dressing
  • 1/2 cup of extra virgin olive oil
  • 3 tablespoons of white wine vinegar
  • 1/2 teaspoon of Dijon mustard
  • 2 tablespoons of Parsley
  • 2 tablespoons of Dill
  • 1/2 cup of spring onions - finely chopped
  • 1/2 tablespoon of sea salt (Maldon is good)


  1. Wash potatoes well but keep their skins on. Put into a large pan of boiling water and cook till almost done.
  2. Drain and cover with a tea towel, allowing to steam in there for about 10 mins.
  3. While still hot, cut into bite sized cubes (mind the fingers!)
  4. Toss in a 1/4 cup of vegetable stock.
  5. Mix the rest of the dressing ingredients together and pour over potatoes while they are still warm.

My optimal Self Care Food Plan restores love and balance to your meal times.


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