lo’s potato salad

Nothing goes past a good potato salad at a barbie. I must admit though, I’m a bit of a potato salad snob. I’m not a massive fan of boiled egg tossed through it and I don’t like it served cold from the fridge (instead preferring to serve it immediately after it’s been made, when the potatoes are still warm).

My cousin’s husband John has a thing for the potato salad you buy from the deli counter in Woolies (Eek!) Apparently he says that the trick is to add tomato sauce! I could think of nothing worse, but you know what they say? – each to their own. We all have our own way of doing things and I’m sure there are things that I love to eat that others would cringe at too (raw Maggi 2 minute noodles springs to mind).

And there are hundreds of different potato salad recipes out there. Similar to spag bol – I’m always amazed at how everyone’s potato salad always tastes so different! My version is creamy and punchy and I think, pretty darn delicious; it’s topped with crispy prosciutto… need I go on? It’s easy to make, the perfect dish to take along to a barbie and goes really well with some burnt snags and a green salad. Talk about the ultimate summer meal.

I look forward to seeing whether or not mine lives up to John’s standards.

lo’s potato salad

1 x kilo of waxy potatoes (I favour Desiree potatoes)
1 x small Spanish onion, finely chopped
3 x spring onions, finely chopped
8 x cornichons*, finely chopped
A small handful of fresh parsley, finely chopped
A small handful of capers
1/2 cup of whole egg mayonnaise
1/2 cup of sour cream
1 x teaspoon of Dijon mustard
1 x teaspoon of white sugar
A splash of red wine vinegar
A squeeze of fresh lemon juice
Salt and freshly cracked pepper
6-8 slices of prosciutto, roughly chopped

  • Peel and chop the potatoes into small bite size chunks (about the size of a large grape).
  • In a large saucepan of salted boiling water, boil the potatoes until they’re tender but still holding their shape.
  • While the spuds are boiling, chop the Spanish onion, spring onions, cornichons and parsley and place in a large mixing bowl.
  • Add the capers, mayonnaise, sour cream, mustard, sugar, vinegar, lemon juice and season with salt and pepper and stir to combine.
  • Add the cooked, drained potatoes (while still hot) and stir gently. Transfer to a serving bowl.
  • Finally, in a non stick fry pan add the prosciutto and cook briefly until crispy.
  • Top the potato bake with the prosciutto and serve immediately.

Lo’s tips

  • Alternatively, you can keep the skin on the potatoes if you prefer.
  • I always like to eat potato salad warm, served immediately after it’s cooked. You can however make it ahead of time and leave it in the fridge; but personally I don’t like it cold!
  • *Cornichons are small pickles – I love them! You could also use gherkins instead (athough I wouldn’t put in as many due to the difference in size).

If you make this potato salad, please leave your comments below. xx

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