tangleby potato salad

4

Serves

-

Prep Time

-

Cook Time

Super creamy and ideal to enjoy with spring meals and summer barbeques. See photo page 63.

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Ingredients

For the tangleby potato salad

  • 1kg baby gourmet potatoes — unpeeled
  • 4 rashers bacon — diced and cooked
  • 3 eggs — hard-boiled, peeled and diced
  • 1⁄2 small red onion — finely diced
  • 4 pickled gherkins — diced

For the CREAMY DRESSING

  • 1 cup mayonnaise
  • 1⁄4 cup sour cream
  • 1 tablespoon dijon mustard
  • 1 tablespoon finely chopped fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • Juice of 1⁄2 a lemon
  • 1⁄2 teaspoon sugar
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon white pepper

Method

For the tangleby potato salad

  • Cut the potatoes into quarters and boil in well-salted water until fork tender. Don’t overcook them or they will be mushy.
  • Drain and leave for about 5 minutes with the lid on to steam dry. Leave to cool.
  • To make the Creamy Dressing, mix all the ingredients in a small bowl.
  • To make the salad, transfer the cooled potatoes to a large bowl. Add the bacon, eggs, onion and gherkins and gently mix to combine.
  • Fold in the Creamy Dressing and refrigerate before serving.

Tip

  • Add 1⁄2 teaspoon of baking soda to the water when boiling eggs. The shells come off much easier.