May 14, 2010

The girl LOVES Potato Salad

I have always really enjoyed a good potato salad. It can't be store bought because I am always disappointed with store bought potato salad. I have never found one with a great flavour. The grocery chains have really massacred it...and it isn't hard to make a nice potato salad.

No it HAS to be home made and I think I am pretty close to an absolute cracker of a recipe. It all relies on taste though...which can be good and bad. Bad because it is hard to describe taste adequately, with enough detail that a reader can say "yep I absolutely get it and now I can replicate it". But good in that it doesn't matter what quantities you put in, if you have taste buds, the flavour will come out in a way that suits you and tastes good.

My brother is cooking dinner for friends this weekend and has asked me to type up my recipe for potato salad. So I thought I would post it up here...because let's face it...I LOVE POTATO SALAD!!!

Potato Salad
The way I like it.

I tend to make it to taste, so if it looks like too few potatoes add more and then adjust the other ingredients. I make this to generously serve 3 with leftovers.

4/5 medium red rascal potatoes
3 eggs
4 short cut rindless bacon rashers
3 spring onions, sliced
handful of picked dill (can used chopped continental flat leaf parsley)
generous handful of pine nuts, toasted
mayonnaise (I tend to use Praise in the squeeze bottle – NOT Miracle Whip)
sour cream
pinch of salt (optional)
lemon
cayenne pepper or smoked/sweet paprika

Peel and roughly chop the potatoes into cubes. Put them in a pot of cold water and bring them to the boil. Cook until you can poke a skewer into them but NOT until soft. You want the potatoes to hold their shape, not be mashable.

When they are done, drain them and then refresh them in cold water. Put them into a serving dish.

Hard boil the eggs and then cut into smallish pieces. Add to the potato.

Toast the pine nuts in a dry pan. Be careful when doing this, they are easily burnt. Tip them out onto a kitchen towel and allow them to cool a little before adding them to the dish.

Cut the bacon up into small pieces or dice. Fry in the same pan as the pine nuts were in. Fry until crispy and turn out onto a paper towel and pat. All to cool a little and add to the bowl. Sprinkle the spring onions over the top.

Next, drizzle mayonnaise all over the top of the ingredients. Enough to coat them. There isn't any exact measurement. It goes by taste and texture. You don't want everything swimming in the mayonnaise.

Then add a couple of good dollops of sour cream. Add the dill, a little bit at first because you don't want to over do it. Mix the salad and see how it looks and tastes. If necessary add more dill...you want enough that you can tell it's in there and imparts a good but gentle flavour.

Mixing the sour cream with the mayonnaise gives a good flavour and helps to remove some of the sweetness of the mayonnaise. Keep adding until all ingredients are nicely coated and there is a balance between the flavour of the sour cream (sour) and the mayonnaise (sweet). If you need to cut through some of the creaminess of the dressing add a squeeze of lemon and/or a good pinch of salt. Only a bit though because you don't want super sour or salty potato salad.

Sprinkle cayenne pepper over the top. Not too much, it's just for presentation...and a bit of taste. If in doubt use smoked or sweet paprika instead.

Potato Salad

The thing to note is that in this recipe I am using shop bought mayonnaise. I know that in cuisine land that this is a no no...but there isn't always time to make your own mayo...and I've never done it before.

I will give making mayonnaise a go...but for now...it really does taste good with the shop bought mayo.

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