All 3 recipes are easy and use different techniques, flavours and textures to achieve a potato salad you'll be happy eating again and again. Please enjoy.
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➖ Recipe ➖
Bacon Potato Salad
1kg (2.2lbs) - Baby Potatoes (Waxy Potatoes)
30g (2 1/2 tsp) - Wholegrain Mustard
50ml (2 1/2 Tbsp) - White Wine Vinegar
1 - Shallot, Finely Diced
60ml (1/4 Cup) - Extra Virgin Olive Oil
60g (3 Tbsp) - Mayonnaise
20g (1 Tbsp) - Horseradish Cream
40g (2 Tbsp) - Sour Cream
1/4 - Lemon, Juiced
200g (7oz) - Streaky or Middle Bacon, Diced
2 - Spring Onions (Scallions), Thinly Sliced
Seasoning To Taste
Method -
1. Add the baby potatoes into a large pot, generously season with salt and fill with cold water 1 1/2 inches above the potatoes. Place over high heat, boil, then simmer over medium-high for 12-15 minutes or until tender to the tip of a knife. Drain and cool.
2. While the potatoes are cooking, in a bowl, add whole grain mustard, white wine vinegar, shallot, extra virgin olive oil, and seasoning. Whisk to combine and set aside.
3. Once the potatoes are cool enough to handle, cut them into quarters, add them to a mixing bowl and pour over the mustard oil mix. Mix to combine.
4. Add the mayonnaise, sour cream, creamed horseradish, lemon juice, and seasoning to taste in a separate bowl. Mix to combine. Add the creamed mix to the potatoes and mix well to coat.
5. Serve in bowls or plates. Garnish with spring onion and crispy bacon (optional). Dig in.
Creamy Egg Potato Salad
1kg (2.2lb) - Baby Potatoes
1 Tbsp (20ml) - Apple Cider Vinegar
1/2 - Red Onion, Diced
1 - Pickle, Diced
2-3 - Whole Eggs, Hard Boiled, Chopped
2g (0.1oz) - Dill
2g (0.1oz) - Flat Leaf Parsley
2g (0.1oz) - Chives
1/2 Cup (125g) - Sour Cream
1/4 Cup (60g) - Mayonnaise
1 Tbsp (20g) - Yellow (American) Mustard
Salt & Pepper
Method -
1. Add the baby potatoes to a large pot, generously season with salt, and fill with cold water 1 1/2 inches above the potatoes. Place over high heat, boil, and simmer over medium-high for 12-15 minutes or until tender to the tip of a knife. Drain and cool. Add the potatoes to a bowl and add the apple cider vinegar, salt, and pepper. Mix to combine.
2. Bring a pot of water to a boil and gently add the eggs. Cook for 10 minutes, remove, and place in ice-cold water. Peel the eggs under running cold water and chop them into small pieces.
3. Add sour cream, mayonnaise, and American mustard to a bowl and whisk to combine. Add all the remaining ingredients to a large mixing bowl. Add the dressing to the large bowl and mix everything together. Break up the eggs during this process. Check seasoning and adjust if necessary. Dig in.
Japanese Potato Salad
1kg (2.2lb) - Baby Potatoes, Peeled
½ - Small Cucumber, Thinly Sliced
1 - Small Carrot, Cut into Quarters and Chopped
2 - Whole Eggs, Hard Boiled, Chopped
1/2 Cup (125g) - Kewpie Mayonnaise
1 tsp - Rice Wine Vinegar
1 tsp - Hot Mustard
1 tsp (5ml) - Mirin
2g (0.1oz) - Ginger, Grated
3 - Spring Onions (Scallions), Thinly Sliced
Japanese Furikake or Shichimi (Optional)
MSG (Optional)
Salt & Ground White Pepper
Method -
1. Peel and add the baby potatoes to a large pot, generously season with salt, and fill with cold water 1 1/2 inches above the potatoes. Place over high heat, boil, then simmer over medium-high for 12-15 minutes or until tender to the tip of a knife. Drain and cool. Add the potato skins to a bowl, add a splash of oil and a pinch of salt, and bake in the oven or air fryer for 10-12 minutes or until crispy. Remove and let cool.
2. Add the cucumber to a bowl and season with 1 tsp salt. Let it sit for 30 minutes while we prepare everything else. Squeeze out any excess liquid.
3. Bring a pot of water to a boil and gently add the eggs. Cook for 10 minutes, remove, and place in ice-cold water. Peel the eggs under running cold water. Chop into small pieces.
4. In a small bowl, add the kewpie mayonnaise, rice wine vinegar, hot mustard, mirin, ginger, and MSG (optional) and mix to combine. Add the remaining ingredients except the crispy potato skins to a large bowl. Add the dressing and mix until combined. This potato salad should be chunky and half mashed.
5. Serve in bowls and top with Furikake or Shichimi and crispy potato skins. Dig in.
Video, Hosted, Directed and Edited By Jack Ovens