Warm Potato Salad
Potato salad tends to be one of those foods that you either like or don’t. Generally I’m in the ‘don’t like’ camp. For me there is nothing appealing about a bowl of potatoes mixed with diced vegetables and an overly sweet and heavy mayonnaise dressing. Thankfully I have my own recipe which is nothing at all like the classic versions.
This potato salad is light and full flavoured with nothing sweet in sight! Serve it warm or at room temperature. Leftovers are perfect straight from the fridge or fried up into a type of bubble and squeak mix for breakfast with a poached egg – delicious!
Ingredients
1 kg kipfler potatoes, scrubbed
3 rashers bacon, diced
150ml sour cream
1/2 small red onion, finely diced
1 tablespoon Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons pine nuts, toasted
Instructions
1
Cut the potatoes into 2 cm chunks and place into a pot of water. Bring to the boil and cook until tender.
2
While the potatoes are cooking, continue to make the dressing.
In a large serving bowl add the red onion and red wine vinegar and leave for 5 minutes to soften the onion. Add in the sourcream and mustard and mix well to combine.
3
Fry the bacon in a large pan until golden. Drain and add to dressing along with the pine nuts. Set aside.
4
When potatoes are cooked , drain well and allow to cool for a few minutes. Add potatoes to the dressing and toss well to coat the potatoes.
Best served warm.
Categories:
Soups & Salads
Annabel
