Only one picture today but you have to trust me that this is one of the tastiest, yet unusual potato salads I have ever tasted. Yes, today I give you my mother’s recipe for potato salad. With a subtle sweetness that mixes deliciously with the saltiness of the bacon and the hint of herbs, it’s definitely worth making for your next get-together. It always gets absolutely demolished by our family at Christmas time!
Here is the recipe, in her own words:
- 2kgs (4 ½ lbs) potatos – (floury texture not waxy, soaks up dressing more )
- 200/400g ( ½ to ¾ lb) bacon depending on how much of a baconophile you are
- One green cucumber
- 1 385g (24 ounce) tin sweetened condensed milk
- Malt vinegar
- Mustard powder
- Fresh mint
- Fresh chives, Mum would use garlic chives but either is nice
- Cube potato into 1-2 cm cubes (1/2 inch)
- Boil til soft but not mushy then cool
- Cook bacon, cool and chop into 0.5-1 cm (1/2 inch ) pieces
- Cube cucumber into 0.5-1 cm pieces
- Combine tin of sweetened condensed milk, approximately ¼ to ½ teaspoon mustard powder depending on your taste, and add vinegar approx ½ cup to start and add more to achieve desired tartness, but dressing should still be quite ‘gluggy’ not runny. This will make more than you need but you can refrigerate for next time or other salads
- Chop mint and chives finely approx a handful of each
- Add all ingredients to bowl of potato and add enough dressing to coat all ingredients
- Chill for at least two hours to get the mint, bacon and other flavours going through the dish
- If you are taking it out to a BBQ you can present it in a bowl with lettuce around the outside and a sprig of mint for garnish – otherwise just eat as is.
Mum left many legacies, but this is definitely the most delicious one!