Friday, 20 July 2012

Potato 'Salad'

Question: why is potato salad called a salad? Isn't that false advertising? I know not all salads are leafy and green (believe me, I'm familiar with non leafy salads... given my aversion to leafy things it's the only way I eat salad!), but really isn't that just stretching the truth a little too far? I know there are healthier versions and tweaks you can make to nudge it back in the direction of health food, but as far as I'm concerned the things you might tweak are what make potato salad so glorious in the first place- why mess with a good thing?

Unless it's to make it even better, and take it even further away from the possibility of being confused with salad... which is what I have done. Well, doesn't bacon make everything better? Anyway, you don't need to eat it all in one sitting (although someone should tell Mr E that!), everything in moderation and all that!

Before I go any further, I just want to celebrate the discovery of MINIATURE new potatoes! I thought new potatoes were small, but these are positively dinky! So cute! If it's possible for a potato to be cute? Well, I think it is... just look at them! For clarity, the spoon in that picture is a teaspoon. I told you they were cute!

OK, that out of my system, we can proceed...

Potato 'Salad'

750g miniature new potatoes (normal new potatoes are fine, you'll just need to chop them smaller)
1/3 Cup of mayonnaise (homemade or Heinz please, don't blame me if you use Hellman's and it's not good.)
Chives, small handful
3 slices of smoked bacon, cooked until crisp and cut into small pieces
2 hard boiled eggs
salt and pepper, to season

 1) Place the potatoes in a pan of boiling water and bring back to a gentle simmer. Cook for 12 minutes.
2) After 5 minutes, add the eggs to the pan and cook for the remaining 7 minutes.

3) Drain the potatoes and eggs and place both in a large bowl of cold water to stop them from cooking any further.

4) Peel the eggs, then using an egg slicer cut them first length ways then width ways. Place them in your final mixing bowl.

5) If the potatoes have cooled, drain them and pat them dry (too much excess water will thin the mayonnaise too much). If you managed to get miniature new potatoes they mostly just need cutting in half, quartering at the very most- it's really up to you how chunky you like your potato salad! Add them to the bowl with the chopped egg.

6) I find it easiest to use kitchen scissors to snip the bacon and then the chives directly into the bowl- it creates less washing up at the very least! Use as much or as little chives as you like, we like quite a lot so used about 3tbspns.

7) Add in the mayonnaise, salt and pepper and mix to combine.

Makes enough for about 10 side portions, or 6 light lunches if you're eating it on its own.

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