Potato Salad

Munch Munch

I just adore eating potato salad with BBQ’ed food and made it myself for the first time on the weekend. Very happy with the results, in fact I wouldn’t change the recipe – first time luck I guess. BTW everyone at the BBQ loved the salad and there was none left in the bowl. To make it vego just omit the bacon :)

 

 

Makes enough for hosting a BBQ, lets say 10 small side serves – don’t be freakin greedy

  • 1 kg baby ruby potatoes, halved (or your favourite spud cut into bite size pieces), in Australia you can only buy these at Woolworths
  • Salt and Pepper
  • 5 rashes bacon, torn and grilled
  • 6 eggs, hard boiled, peeled and chopped
  • large handful or two button mushrooms, sliced
  • 1 brown onion, finely diced
  • 1 cup egg mayonnaise
  • 2 tbs lemon juice (stuff from the bottle is fine for this)
  • 2 tsp hot english mustard, not generous, flat.
  • handful continental parsley, chopped
  • 3 eschallots, ribboned or finely sliced
  • 1/2 handful toasted pine nuts (optional)

In a large pot add the halved/chopped potatoes, a little salt and cold water (enough to drown the spuds), cover with lid and bring to a boil. Continue cooking until potatoes are soft enough to skewer with a knife. If you’re not sure, take one out and try it. Potatoes should be just cooked, they will continue to cook a little while longer as they cool on the bench. Careful not to overcook you don’t want floury potatoes.

Meanwhile under a high temperature on your grill, cook the bacon pieces. Keep an eye on them, they can burn pretty easily.

Also (now you’re multitasking) pop the eggs on to hard boil too. 

In a large mixing bowl combine the mayonnaise, lemon juice, mustard, salt and pepper and whisk til smooth. Then add the onion, mushrooms and chopped parsley. Pop in the potatoes and cover with the sauce then stir through the bacon and eggs.

Cover bowl with glad wrap/cling film/plastic wrap and pop in the fridge to chill. 

Just before serving put the potato mix into your favourite salad bowl and top with the pine nuts and eschallots.

Handy Hint: Serve this salad in a more flat salad dish/serving tray (nothing to steep) as you don’t want all that gorgeous sauce sitting in the bottom of the dish and dry potatoes on the top. Also I’ve had this in the fridge for three days and was still super tasty, I reckon it could go another two.

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Feel free to comment on this post or ask any questions about the recipe!

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