I made this tonight and it was delicious and very, very tasty. I did not add any chives (for lack of them), nor did I have any flat parsley! (Next time, next time!!), but instead added dried dill in place. I highly recommend this recipe next time you plan on making a potato salad. Trust me. *wink wink* It will be a hit.*Taken from Karen Martini's 'Where the Heart is'*
Ingredients
8 medium Desiree potatoes, cut into 1 cm thick slices (I used Golden Delight)
50 ml extra virgin olive oil
1 red onion, halved and sliced
1/2 cup (140g) mayonnaise
1/2 cup (120g) sour cream
salt flakes and freshly ground pepper
8 sprigs flat-leaf parsley, coarsely chopped
4 large eggs
1/2 bunch chives, finely chopped
6 sprigs tarragon, leaves picked and coarsely chopped (I used dried)
6 rashes bacon, fried until crisp, then broken into pieces
Method
Place the potatoes in a saucepan of lightly salted water over medium heat and boil for 15-18 minutes or until tender. Drain. Transfer to a large bowl and drizzle with the olive oil. Set aside to cool for 15 minutes, then add onion.
To make the dressing, mix mayonnaise and sour cream in a small bowl. Season well and stir through the parsley.
Boil eggs, covered, over medium heat for 6 minutes. Drain and refresh in cold water for 1 minute.
Add mayonnaise dressing, chives and tarragon to the potatoes and toss gently to combine, then top with the bacon. Slice off the pointy end of the soft-boiled eggs and scoop eggs out onto the salad. Finish with a grind of black pepper and scatter salt flakes over.
Serves 6-8
Ingredients
8 medium Desiree potatoes, cut into 1 cm thick slices (I used Golden Delight)
50 ml extra virgin olive oil
1 red onion, halved and sliced
1/2 cup (140g) mayonnaise
1/2 cup (120g) sour cream
salt flakes and freshly ground pepper
8 sprigs flat-leaf parsley, coarsely chopped
4 large eggs
1/2 bunch chives, finely chopped
6 sprigs tarragon, leaves picked and coarsely chopped (I used dried)
6 rashes bacon, fried until crisp, then broken into pieces
Method
Place the potatoes in a saucepan of lightly salted water over medium heat and boil for 15-18 minutes or until tender. Drain. Transfer to a large bowl and drizzle with the olive oil. Set aside to cool for 15 minutes, then add onion.
To make the dressing, mix mayonnaise and sour cream in a small bowl. Season well and stir through the parsley.
Boil eggs, covered, over medium heat for 6 minutes. Drain and refresh in cold water for 1 minute.
Add mayonnaise dressing, chives and tarragon to the potatoes and toss gently to combine, then top with the bacon. Slice off the pointy end of the soft-boiled eggs and scoop eggs out onto the salad. Finish with a grind of black pepper and scatter salt flakes over.
Serves 6-8
4 comments:
I amde this last night for our BBQ with friends we had coming over. They all said it was the best potato salad they had tasted. See, I told you it was the best potato salad.
I made this for lunch with a friend today. You're right, it's delish!
Ms Mac - ohh I am glad you enjoyed it. Very delish indeed...
This is the best potato salad recipe I have tried yet. 5 stars from me :)
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