I have been making my potato salad for years and it gets rolled out every summer. Mostly for family get togethers but I’ve been known to make a batch just for the heck of it and we’ll use it as a side for a few days (it’s fab with steak, grilled chicken, fish etc). If you are going to eat it over a few days I recommend making some extra dressing to ‘freshen it up’ each time.
I found the basic recipe in a magazine and have added my own extra wee bits to it. Put whatever you want in… avocado, blanched beans, asparagus, peppers, smoked salmon, tomatoes, flaked fish etc.
1.5kg new potatoes (I use Perlas)
3 or 4 eggs, hard-boiled and chopped
2 ribs celery, diced
1/2 red onion, finely sliced
6-8 sun-dried tomatoes, thinly sliced
4 spring onions, thinly sliced
4 rashers bacon, chopped
3/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon vinegar
1 teaspoon Dijon mustard
1 tablespoon fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
Cut the potatoes into chunks (if needed) and put into a large saucepan. Cover with water and bring to the boil. Add the eggs and simmer until eggs are hard-boiled and potatoes are just tender. Remove eggs and put to one side. Drain the potatoes then cover with cold water to cool them quickly.
Peel and chop eggs, then add the potatoes, celery, red onion, sun-dried tomatoes and spring onion. Fry the bacon then add it to the potatoes. In another bowl combine the mayonnaise, sour cream, vinegar and Dijon mustard. Add to the potatoes and stir gently to combine. Fold in the dill (reserve a little to sprinkle over just before serving) and salt and pepper.
Eat warm immediately or chill and serve cold.