Empty My Fridge
The best Potato Salad....
Ingredients
- Potato1 kg
- Salt3 tsp
- Bacon250 g
- French Dressing½ cups
- Cucumber · finely diced¾ cups
- Celery · finely sliced1 cup
- Onion · finely minced¼ cups
- Mayonnaise⅓ cups
- Sour cream⅓ cups
- Cream1 tbsp
- Black pepper½ tsp
- Dijon mustard1 tbsp
- White wine vinegar2 tbsp
- Extra virgin olive oil¼ cups
- Sugar½ tsp
- Garlic½
Instructions
- Shake the French dressing ingredients in a jar until well combined.
- Put the potatoes and 2 tsp salt in a large pot of cold water and turn on the heat. Once simmering, cook 4 minutes, until just cooked but still a little firm in the middle. Drain immediately and gently.
- While the potatoes are hot, transfer them to a large bowl, pour over the French dressing, toss gently to coat, and set aside for 2 hours to absorb the dressing and cool.
- Lay half the bacon in a cold non-stick pan, then heat over medium-high until golden. Turn and cook the other side until golden. Drain on paper towels and repeat with the remaining bacon. When cool and crisp, chop into small pieces.
- Mix the creamy dressing ingredients in a bowl until combined.
- Add the creamy dressing, celery, cucumber, onion and most of the bacon to the potatoes and toss gently.
- Serve garnished with the remaining bacon, at room temperature. For best flavour, rest for a few hours or overnight before serving.
Summarized from RecipeTin Eats's video. Watch it for the details.
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