Friday, December 24, 2010

Old Faithful: Potato Salad

There is something extremely comforting about potato salad. It can be served hot or cold, takes only minutes to prepare and is always a crowd pleaser. My Mother asked me to whip up a potato salad for tomorrow's traditional Christmas food-a-rama so here is one of my quick and easy variations. This recipe is extremely flexible so feel free to exchange the whole egg mayonnaise for sour cream or add finely slice spring onions for some extra zing. I personally can't abide cold eggs so I always leave them out.

  • 2.5kg of washed baby potatoes
  • 440g whole egg mayonnaise
  • 2 teaspoons red wine vinegar
  • 1 tablespoon wholegrain mustard
  • 1 teaspoon dijon mustard
  • 3 rashers of bacon, diced
  • chives.


Roughly slice all your baby potatoes in half (or quarters if they are a little larger), place in a large stockpot and add enough cold water to cover. Boil the potatoes until tender, drain using a strainer and place back into the stockpot.

Pan fry your diced bacon and once the fat is translucent, remove from fry pan and place in a large bowl.

In a large bowl, combine the bacon, mayonnaise, red wine vinegar, seeded and dijon mustard. Once the potatoes are warm, pour the contents of the large bowl into the stock pot and combine. Prior to serving the salad, sprinkle some finely dice chives. This salad can be served either hot or cold.

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