Potato Salad
July 16, 2009There’s no substitute for mum’s cooking. That’s a definite universal law, up there with Gravity or Entropy. Rebecca’s started experimenting with the family recipe and it’s a hit!
Some people think these things should be kept secret. I don’t really see why: if others can enjoy the recipe, then the world’s a better place.
The recipe is from my German side of the family, where this sort of thing is encouraged. Usually it’s served with good ham, sausage and bread and coffee and all the trimmings. A hearty, simple dish that works well in the BBQ season.
This recipe serves 8 very generously or fewer if you want to have it around for a while for grazing:
Ingredients
- 3kgs yellow fleshed potatoes. Charlotte potatoes are good.
- 1 jar pickled gherkins. This brand is particularly good.
- 1 small jar of mayonnaise.
- 1 Large red onion
- English mustard
Method
- Boil the potatoes until soft, but still a little firm so that they can be chopped and not go mushy. Set them out to cool down.
- Drain the gherkins and chop them into small chunks – reserve the liquid for later.
- Chop the onion finely
- Empty the mayonnaise into a large bowl. Stir a little mustard into mayo. Add a little black pepper. Stir in the pickle juice to thin out the mayo a little. Don’t make the mixture too thin – just use common sense.
- Cut the potatoes into small square pieces. There should be no need to peel them. Gently stir them into the mayo mixture.
- Decorate with parsley, slices of boiled egg or whatever. Leave it to rest. Like a fine ragu, it gets better with age!
Enjoy! Let me know if you like the recipe!
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