We’re going to my husband’s granny’s party in the New Forest this evening, and we are all chipping in with the food, bring and share style. Our contribution is potato salad, because, who doesn’t like potato salad, right?
I am sharing my recipe because it is delicious, and easy, and everyone should have a failsafe recipe for potato salad.
To make this really epic potato salad, you’ll need:
- 1 kg baby new or salad potatoes
- 2 eggs
- as much or as little mayonnaise as you like.
- 1-2 tsp white wine vinegar
- 100g pancetta or bacon
- 1 tsp black mustard seeds
- 1 tsp dijon mustard
- 2 spring onion (scallions)
- a small bunch of chives
1) Cut the potatoes into chunks, roughly the same size. There is no need to peel, as the skin is very thin. Put on to boil. They should take between 10 and 20 minutes to cook. When the potatoes are parboiled, add both the eggs to the pan and leave to hard boil.
2) Once cooked, allow the potatoes to cool in a large bowl. Shell the eggs and mash with a fork in a separate bowl. You’ll end up making an egg mayonnaise mixture which will then be added to the potatoes. Depending on how creamy you like your potato salad, spoon in the mayonnaise. I used half a large jar which equated to roughly 4 tablespoons. Then finely chop your spring onions (or scallions to our friends across the pond) and add them to the egg mayonnaise. Add in the black mustard seeds, the teaspoon of dijon mustard and the vinegar to slacken the mix. Combine well.
3) Now it’s time to add your meat. I use cubetti di pancetta for this, because it’s readily available in my supermarket and I am a firm believer that anything that makes my life easier is a good thing. But if you can’t get it already cubed, or even at all, then either cut up or substitute for bacon. Your potato salad will not suffer for either. Anyway, cook the pancetta and throw that in, along with some of its rendered fat, to the same bowl as the now cool potatoes. I add some of the fat because fat makes things taste good. It’s as simple as that.
4) Finally, combine the egg mayonnaise mix with the potatoes and pancetta. You will need to be quite gentle or the potatoes will break up. Snip the chives over the top using a pair of scissors and try not to eat it all there and then.
PS and ETA: This went down SO WELL at the party. Everyone commented on how yummy it was, and it was the first thing to go. A definite hit!
I love potato salad especially with spring onions mixed in yummy *looks down at stomach grumbly noises*
Tanesha x
http://www.tanesha-marie.blogspot.co.uk
Thanks for your comment, potato salad is such comfort food isn’t it?!
Did you find me from Louise’s blog by any chance? I’ve just checked out yours x
A few ideas to experiment with next time I make a potato salad. Does the mustard make it very spicy?
Erica Price recently posted..Saturday is Caption Day: No Entry?
Not at all, there is only about a teaspoon mixed in with all that mayo, and the seeds make it look pretty more than give it spice.
Looks completely scrummy and so simple. Will definitely be using this recipe : )
Ooh I hope you like it. Let me know what you think :)
Delicious
It really was! It was hoovered up within seconds.
This looks nice, i’ll have to give this a go x
Gina recently posted..Silent Sunday
That looks and sounds amazing! Will definitely be making that! :) Hope you had a nice time at the party!
Emma recently posted..Silent Sunday
Thanks! Hope you enjoy it. The party was very nice thanks, good to catch up with family.
Oh my! I loooove potato salad. This looks like a great recipe x
mummylish recently posted..Silent Sunday
That looks really nice. I could completely live off potato salad and coleslaw given the choice!
Notmyyearoff recently posted..Things I’ve Learnt about One and a Half Year Olds
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