i love potato salad. it’s one of those dishes that every family makes differently, and all the variations make it interesting and fun to try when it turns up as bbqs, parties and picnics.
this goes well with a lot of weeknight dinners like sausages or schnitzel, and to be honest, i could just eat it as a meal in itself.
here’s how i make mine…
12 – 15 small potatoes, peeled and cut into bite-sized pieces
1 fistful of continental parsley, chopped
1 small jar of good quality whole-egg mayonnaise
1/2 a small jar of baby dill pickles, roughly chopped
2 tsp wholegrain mustard
3-4 middle rashers of bacon
1 small spanish (red) onion
at least 1/3 cup of salt (don’t worry! it doesn’t all end up in the salad!)
- slice the onion as finely as you can and place it in a bowl.
- add all but a few pinches of the salt, and toss so that the onion is thoroughly coated.
- set aside for at least 15 – 20 mins.
- place the potatoes in a large saucepan, and cover with cold water. add the remaining salt to the water. bring to boil.
- when the potatoes are tender, remove them from the heat, drain them in a colander, and then run cold water over them to cool them somewhat. transfer them to a serving bowl.
- fry the bacon until it is cooked to your liking (i like mine browned, but not quite crispy).
- you will notice that your onions look very wet, and almost like they have sweated in the bowl. the salt has drawn all the really strong ‘onioniness’ out of them, and left the nice sweet peppery flavour, making them much more pleasurable to eat!
- rinse the salt off them (i find the easiest way to do this is to toss them in a sieve under cold running water), and add them to the potatoes.
- add the parsley, pickles, mayonnaise, bacon, and mustard.
- gently toss until all ingredients are combined.
you can eat this warm, or chilled – either way is delicious.