Ingredients
- Serves 4-6
- 1 kg jersey benne potatoes
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 2 tsp of your favourite mustard
- 1/2 cup thinly sliced spring onion
- 1/2 cup chopped celery
- 1/4 cup chopped parsley
- 2 gherkins, diced
- Coarse salt
- Freshly ground pepper
- 6 slices of bacon, cooked* and finely chopped (optional)
- *To cook the bacon, heat a frying pan on medium low. Cut the bacon into thin pieces and fry until golden and crispy.
Potato Salad
Method
- Wash and scrub potatoes to remove most of the skin
- Half fill a large pot with water and bring to the boil, add salt (1 tsp) and potatoes and bring back to the boil, reduce heat to a simmer
- Simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes
- Drain, and rinse with cold water to stop the cooking
- (If you want, add some gherkin juice to the drained, still slightly warm potatoes
- The potatoes will absorb some of the juices, making them even tastier!) In a large bowl, whisk together the sour cream, mayonnaise, and mustard
- Add a little salt and pepper
- Add the potatoes and use a rubber spatula to gently combine
- Add the rest of the ingredients, again gently combining
- (Include a couple tablespoons of the gherkin juice for good measure
- ) Season to taste with salt and pepper and serve!
Comments
This is one of those over the top creamy potato salads which I love. I usually use up the left-over cooked Jersey Benne potatoes for this salad.
Thanks to Kakanui Produce for providing the Jersey Benne potatoes used in the demonstration
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