Come summer time I don’t like to spend to much time in the kitchen in fact I don’t really enjoy cooking baking or even eating in summer which is why I can usually fit back into my shorts come November. Its to hot to move let alone cook a meal in my already sauna of a kitchen. Yet when I do cook dinner its in the morning before my kitchen hits 35 degrees its still cool and I can think straight without a hot head. Then come 5pm I and can cook some meat on the BBQ reheat if need be or dont reheat in the case of a salad.
And so I love salads and would eat them over vegetables however in my family I am alone there but one thing we all like is potato salad..
We loooooove it its a summer staple but I have never found a really good at home recipe until yesterday when I found this one.
So yummy my husband ate the remainders which was good because it meant I couldn’t have a third helping and as I dont keep secrets here it is with my tweaks because I can never leave anything alone.
A really really good Potato Salad
What you will need:
- 1.5 kg potatos
- 4o0g whole egg mayonnaise
- 3 generous tablespoons of sour cream
- 6 eggs
- bunch spring onions
- 8 rashers short cut rindless bacon
- 1 1/2 teaspoons onion salt
- 1 tablespoon garlic powder
How to:
- Hard boil the eggs by placing in a pot, cover with salted tap water and bring to boiling. Turn off the heat, cover and let sit for 17 minutes. Cool under running water, crack all over and leave in fridge covered with cold water for an hour to cool. They should be easy to peel now. Cut into quarters.
- Meanwhile peel potatoes if you wish but the salad works just as well un-peeled. Dice potatoes into 3cm cubes and place in large pot and cover with salted tap water. Bring to boil and cook for approximately 10 mins, check regularly, the potatoes should be just cooked, not falling apart. Drain and refrigerate for 2 hours. This helps to stop the potatoes from falling apart when mixing in the rest of the ingredients.
- Chop spring onions into 5mm pieces, do not use the dark green part of the onion.
- Fry bacon quickly over high heat so it is browned but not too crispy. Drain on paper towel and slice into thin strips.
- Mix together the mayonnaise, sour cream, onion salt and garlic powder and mix through with the potatoes, eggs, spring onions and bacon.
- Lasts for a few days in the fridge so you can prepare the salad in advance and tastes even better once all the flavours are infused together!
Enjoy with a good steak.
xDeb
{Image with thanks to here because I am not a photographer}
