Potato Salad That Works
1KG waxy potatoes (desiree potatoes work well), cut into 2-3 cm dice.
2 tbs olive oil
200g shortcut rindless bacon, cut into wide battons (1cm wide)
4 spring onions, discard ends, wash and slice in half lengthwise, slice very finely (very important)
3-4 tbs very good mayonnaise (Hellmann’s brand works well)
Pour oil into frying pan and add bacon. Cook on high heat for 2-3 minutes, then turn down to a medium low heat and fry slowly for 10 to 15 minutes. This will render the bacon fat and add crispness and maximise flavour.
While the bacon is cooking, Add potatoes to a saucepan of cold water and bring to the boil with the lid on. Once the water is boiling, remove the lid and lower heat to medium. Cook until tender but still a little firm, you don’t want the potatoes to turn to mush and you don’t want them to be overcooked.
Drain potatoes and leave them in the strainer to steam dry in the colander for 10 minutes.
Place potatoes in a serving bowl, add bacon including oil, shallots. Mix well but gently to combine without turning the potatoes to mush. Leave to cool completely.
Once cool, add the mayonnaise and stir to combine. If you add the mayonnaise while the potatoes are still hot or warm, it soaks into the potatoes rather than coating them. The potatoes must be completely cool before adding mayonnaise.
Try this with a splash of maple syrup on the bacon once it has been cooked.
This works with bbq meats or chicken schnitzel and avocado.
For a low salt version, omit bacon, add fresh mint and dill (finely sliced) and yoghurt and sour cream. a dash each of white wine vinegar and olive oil also works. You can also use sour cream and low salt mayonnaise instead of the white wine vinegar and olive oil.
* For a better result, instead of using boiled desiree potatoes, pierce 1kg of washed kipfler potatoes with a fork and place on an oiled baking tray , sprinkle the potatoes with kosher salt and place in a preheated oven (200 degrees celsius) and roast for 40-50 minutes, shaking the pan occasionally throughout the cooking period. Cut these potatoes into 2cm dice and follow the remainder of the recipe.
Notes
It is a good idea to test the potatoes with the tip of a sharp knife once they start to boil. If the potatoes easily split apart or the knife does not meet any resistance, the potatoes are overdone and should be removed from heat immediately. Low starch potatoes will take longer to cook than high starch potatoes. Ideally, the tip of the knife should meet a little resistance but not too much.