This is the ultimate potato salad you will find and I am proud to say it’s my Mom’s! There are so many versions of potato salad out there. Some like to add a touch of condensed milk, others finish their dish off with a layer of crumbled boiled eggs, and there are a few who prefer not to tamper with the simplicity of a good old fashioned potato salad. There is nothing wrong with either, yes, even the one that adds a dash of condensed milk! Potato salad is versatile, making it easy for any creative cook to try something new and make it their own.
The great debate surrounding potato salad is not necessarily what extras are the best, but rather what type of mayonnaise is! Should you opt for the rich and creamy or the tangy? I am going to approach this one safely, and say it really does depend on personal preference. My family prefers to use the tangy mayonnaise, as we like the subtle bite and lift it gives the potato salad. If you really want to experience this dish the way I do, I recommend you stick with my family’s choice of mayonnaise… just this one time.
This potato salad is best served at a braai, with cold meats and salads or with a Roast on a summery day. Enjoy this luxury potato salad, and add it to your families recipe collection – it’s definitely a keeper!
5 – 6 Large potatoes
4 – 5 Large Tbsp Black & Croswell’s Tangy Mayonnaise
1 Cup spring onion, chopped
1 Packet of streaky bacon, chopped
1 – 2 Handfuls of grated Cheddar cheese
3 – 4 Gherkins, finely diced
Salt and Pepper to taste
1. Boil whole potatoes (with peel still on) until soft.
2. In a separate pan, fry the bacon on a medium heat until cooked (try and not make it too crispy). Keep the oil aside, do not discard it just yet.
3. Once potatoes are soft, drain them, and peel off the skin while still warm.
4. When you have peeled and cubed the potatoes into bite size shapes, pour over 2 -3 tablespoons of the oil that the bacon has been fried in. Try and only get the oil and not the ‘grit’ from frying.
5. Mix the mayonnaise, spring onions, gherkin, bacon pieces and grated cheese all together with potatoes.
6. Add salt and pepper to taste.
7. Finish the salad off with grated cheese sprinkled on the top.
7. Leave in the fridge to cool down.