Simply the best potato salad
It's picnic weather! And there's no picnic staple better than a potato salad.
Servings: 10
Ingredients
- 1.5 kg baby dutch or cocktail potatoes
- 4 eggs fridge cold
- 250 g streaky bacon
- 1 cup mayoannaise
- 1 tablespoon Dijon mustard
- ½ lemon
- ¼ cup gherkin or pickle juice
- 40 g gherkins or pickles finely chopped
- ½ red onion finely diced
- ½ cup dill finely chopped
- 2 tablespoon tarragon finely chopped
- sea salt
- cracked pepper
Instructions
- Place the potatoes and 2 tablespoon of fine sea salt into a pot and cover with cold water. Bring the water to boil then cook the potatoes for 15 minutes or until they are tender enough to be poked with a skewer. Drain the potatoes into a colander then cover with a tea towel to allow the potatoes to slightly steam. Set to the side while you prepare the rest of the salad.
- Bring a pot of a water to the boil. On a medium heat, boil the eggs for 8 minutes then place into an ice bath for 5 minutes. This will prevent the eggs from cooking any further and allow them to slightly cool so they are easy to peel.
- Remove the eggs from the ice bath. Tap the bottom of the egg onto a hard surface to break the shell. Remove a small piece of shell until the membrane is exposed. Insert your finger under the membrane and begin to remove the shell. Repeat this with all of the eggs. Cut the eggs into sixths then set to the side.
- Place the bacon into a cold and dry frypan. Set the heat to high and cook the bacon for 4 minutes on each side or until crispy. Allow the bacon to slightly cook then finely chop.
- While the potatoes are still warm, quarter them then prepare the potato salad dressing.
- In a large bowl, combine the mayonnaise, Dijon mustard, lemon juice and gherkin juice and whisk together. Add the gherkins, red onion, dill, tarragon and generous amount of salt and pepper and stir through the dressing. Add the potatoes and eggs to the dressing and gently stir through. Finish off by sprinkling the bacon all over.
- Serve immediately while warm or cover and leave in the fridge to serve cold.
