Growing up, potato salad meant two things to me. That fabulous, only-served-at-picnics Woolworths potato salad that you knew you shouldn’t like or eat.
Or the different variations my mother served to us; potato salads that were not bleached white, often contained mustards and wine and herbs and frequently enough, were warm. This recipe is one of many she has given me.
I still have a hidden love for the Woolworths variety, though I still know I shouldn’t eat it except for BBQs and picnics and fishing trips. This potato salad however, has no guilt attached to it and is simply fabulous served with a steak, sausages or really anything that goes with potato salad.
Better still, as with all potato salads, make enough and it is the gift that keeps on giving; head to the fridge with a teaspoon at 11pm on a Saturday night and repeat every fifteen minutes until you wake up on Sunday and start the same trick from 11am onwards.
Long live the potato salad.
100gm thinly sliced bacon
1.25kg potatoes, scrubbed
½ c sour cream
1 tbsp honey
1 eschallot, finely chopped
2 tbsp red wine vinegar
1/3 c olive oil
1 bunch chives, finely chopped
Salt and pepper
Flat-leaf parsley, roughly chopped
- Fry the bacon and then break it up.
- Cook the potatoes in boiling, salted water and then drain, peel off the skins and slice.
- Combine the sour cream, mustard, honey, eschallot, vinegar, olive oil and chives, season with salt and pepper and toss through the warm potato and bacon.
- Garnish with the parsley and look forward to the next 24 hours of slightly guilt-free snacking.