The Nervous Cook – Delicious Potato Salad.
At some of Studio fifty-three’s workshops, we supply a lunch for our guests. Everyone has different tastes and we have found that there are a lot of individual dietary requirements. Therefore, we have found it easier to do a large ploughman type platter. Packed with a variety of different choices. This way, everyone can help themselves to what they prefer. My potato salad is always included and is always a popular choice.
After all, who doesn’t love delicious potato salad.
4 bacon rashers chopped finely
1 med brown onion chopped finely
4 gherkins finely chopped
2 green onions finely chopped
1/2 cup whole-egg mayonnaise
4 hard boiled eggs
1tbsp apple cider vinegar
Cook potatoes in a large saucepan of well salted boiling water until tender. About 20 minutes. Drain well, cool down under running cold water. Then peel potatoes and chop into 2cm cubes. In a separate saucepan add eggs to boiling water. Cook for 12 minutes. Remove from heat and empty water. Run under cold water. When cool to touch, peel and chop.
While the potatoes are cooking, heat a large nonstick frying pan over high heat. Add the finely chopped bacon and onion and cook for 2 to 3 minutes or until the onion is softened. Place potato and egg into a large bowl and add the cooked bacon and onion. In a separate bowl combine the whole egg mayonnaise and apple cider vinegar. Add this to the potato and egg mixture and season with salt and pepper to taste. Toss well to combine.
Finely chop the gherkins and spring onions (keep a small amount aside) and add to the potato and egg mixture. Toss all the ingredients until well combined. Transfer to a serving bowl. Sprinkle the salad with the reserved green onions and gherkins to garnish the finished potato salad.