I have only recently discovered the joy that a potato salad can bring on a hot day with a beer. I made this for the first time about 2 months ago, and now I make it every week either as a side with dinner or to accompany lunch in the weekends. My friends love my potato salad, and it is my must-have for any summer BBQ. The key to a successful potato salad is the cooking of the potato. I steam my potatoes for 15 minutes in a steamer, and this tends to produce nicely cooked potatoes that aren’t too soft. I also make sure that each wedge of potato is the same size, so that they are cooked evenly. You can switch the potato salad dressing for anything that tickles your fancy, I like to use a mixture of Best Foods Mayonnaise and Aioli, or ETA Yoghurt Garlic Dressing.
6 large potatoes, peeled and diced
6 Streaky bacon rashers
1/2 red onion, very finely diced
1 Spring Onion, finely diced
Generous sprig of fresh parsley, finely chopped
4 Tbsp Aioli
4 Tbsp Mayonnaise
Ground Black Pepper
Steam potatoes until just cooked, not too soft. Boil eggs until hardboiled. Put both eggs and potatoes aside to cool. Fry Bacon and dice.
Mix together Red Onion, Spring Onion, Parsley, Aioli and Mayonnaise. Season with pepper.
When potato is cold, chop hard boiled eggs into quarters and scatter amongst potato. I like to kind of crumble my eggs, so there are small pieces all the way through. Add bacon, toss.
Add Mayo mix. Toss gently, making sure all ingredients get well coated. If you feel there is not enough dressing, add more Aioli until desired consistency is reached.
Serve immediately, or cover and refrigerate.