I have tried a few potato salads in my time but this one is hands down still the winner. Whenever I bring this along to a picnic or gathering the joy I receive makes all the prep and cooking worth it. It does have a few ingredients to prepare but I will reiterate how good it is! And everyone loves it!
Pictured: Sandra's potato salad 1kg boiling potatoes, cut to same size to cook evenly – i.e. keep small ones whole and cut large ones into half or thirds – can leave skin on if prefer.
1 cup mayonnaise - or half mayonnaise half sour cream/natural yoghurt
6 rashers bacon, diced and fried
5 eggs hard boiled and quartered lengthways
1 large eschalot or 2 small ones, very finely diced – you can substitute with spring onions or a very small brown onion, or half a Spanish/red onion, make sure finely diced as it will be tossed in raw
Salt and pepper
optional - a sprinkle of pink peppercorns are lovely with it too
Have a large bowl ready to toss the salad in as you prepare the ingredients.
Place the potatoes into a saucepan of cold water just enough to cover, add 1 tsp salt.
Bring to the boil, then turn heat down to a simmer and cook until they are tender when pierced with a fork. This can take up to 20 minutes depending on the size of the potatoes, so check after 10 minutes and keep a close watch on them to strain as soon as tender. You want them to keep their shape yet be tender when you bite into them. Once they are cool dice them into 1 ½ cm pieces. Add to the bowl.
Add the bacon and onion to the potatoes, then add the mayonnaise mix, a good pinch of salt and pepper and toss well. The potatoes should all be well covered and creamy. Add the eggs and gently fold them through trying not to break them up too much.
Serves 6 – 8 at a picnic