Thursday, February 11, 2010
Potato salad recipe
Potato salads are perfect for barbecues and potlucks. I really liked this recipe from blogchef as it incorporates bacon and hardboiled eggs. The bacon adds a whole new delicious flavour to the salad and the eggs compliments the sauce. I find that red potatoes are the best to use as they are a better texture. Remember don't overcook the potatoes otherwise you might end up with mashed potato salad instead! The spring onions cool down the dressing and adds as a nice crunch to it as well. I made this for a potluck party and I received a lot of praises. Most potato salads use a bit of Djon mustard and sour cream but this just uses plain mayonnaise (make sure its a high quality mayo like Kraft). It is best served chilled in the fridge for 1-2 hours and even tastes good the next day.
2 pounds raw red potatoes (washed)
1 pound bacon
1 onion (finely chopped)
1 celery stalk (finely chopped)
2 cups mayonnaise
salt and pepper (to taste)
Step 1: Bring a pot of salted water to a boil. Add the red potatoes and cook until their tender but still firm (about 15 minutes). Drain potatoes and allow to cool in the refrigerator.
Step 2: Place eggs in a sauce pan, add water until the eggs are covered. Bring to a boil and remove from heat. Cover and let eggs sit for 10-12 minutes. Remove from heat and plunge eggs into cold water. When eggs are cooled peel the shells off and chop.
Step 3: Cook bacon until crisp by your method of choice. ( I microwaved them for 3 mins and placed each bacon on a sheet of kitchen roll and covered it with another sheet. Don't press the top sheet too tightly as the bacon may stick to it. I learnt that from my mistake). Place on paper towels to drain, cool and crumble it into bits.
Step 4: Chop the cooled potatoes, leaving the skin on. Place chopped potatoes in a large bowl. Add eggs, bacon, onion and celery. Add mayonnaise, salt and pepper. Mix well and refrigerate for 1 hour before serving.
(Makes 10 servings)