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!
cool, look forward to trying this. Sounds good. never been entirely happy with the potato salads I've done thus far. One good recipe deserves another so I'll have a rummage and send you one.
Thanks man.Your chillies are coming along nicely, by the way. I've had to put them outside to pollinate.Fingers crossed I get a good crop to rival your own.
Well, if you're growing chillis then try this for a belting Hot chilli sauce:12 Chillies (I presume you are growing the Orange Habs)1 onion1 carrot2 cloves garlic1 limeCider vinegarGently saute the roughly chopped onion, carrot and garlic until soft. Add the zest and juice of the lime and say 100ml* cider vinegar. Pour into a food processor with the chillis and blitz. Voila! Jakes Habanero Hot-Sauce! You can adjust the viscosity by adding more or less vinegar. *Use common sense with the initial volume as I guessed! The acidity of the sauce should mean it will keep indefinitely. (don't forget to wear gloves when handling the chillis and be CAREFUL when answering calls of nature not to end up with chilli-willy!! You'll only do it once!