Take a dozen small (about 4-6cm diameter) Gourmet Potatoes, wash and brush them, but do NOT peel them. (All the good stuff is in the skins.) Cut them into cubes about 1-1.5cm. Boil them gently in lightly-salted water until tender, but not squishy. You don't want a mashed salad.
While the spuds boil, grab some rashers of bacon, or if you don't have any handy (like me) use 3 or 4 slices of Ham & Chicken Luncheon, or shaved ham even. Chop the meat into small pieces about 2cm square. Put it aside until the spuds are cooked. Then grab a couple of 'meaty' tomatoes... not all squishy pulp, try to get firm tomatoes that are actually ripe. Chop into chunks about the same size as the spud-bits. Put them aside too. You could also slice up some spring onions, red onions, pickled onions, or if all else fails, just plain white onions. Again, put them aside.
Once the spuds are cooked, drain them well, add in all the extras and toss them gently. Once fairly evenly mixed, add some mayonaise, or store-bought Potato Salad Dressing. Again, stir gently to mix evenly. Pop it into the fridge for at least an hour to cool. This allows the flavours to fully express and come out.
Just before serving, grab another tomato and slice thinly. Cut each slice about 2/3rds the way through, and grabbing each side, twist gently in opposite directions and place on top of the dish for a nice, edible garnish. You could also sprinkle finely chopped parsley and a few extra bits of spring onion over the top.
Goes great with BBQ lunches, or make a double-dose for family/school picnics.
Potato salad is a necessity over the summer months when it is perfect BBQ weather. I love a lovely homemade potato salad I must say it is my absolute favorite and if I do say so myself it is my speciality dish! The only difference I make to this recipe is the dressing I use. But dressing can be special to the person making it so they too can add their own special touch to the dish.
Firstly I cook the potatoes in salted water and while they are cooking I fry bacon pieces and thickly cut, almost cut like wedges white or red onion which adds a nice touch of colour in a fry pan until cooked and almost crispy...and the great thing about this salad is it can be eaten hot or cold, because both ways work but I prefer my potato salad cold and eaten a few hours after all the ingredients have been put together so all the ingredients have had time to infuse with flavour.
The salad dressing I like to use is actually dijonnaise mustard...I am a huge mustard fan and with the blend of mustard and mayonnaise this mixture is perfect for a potato salad, (well in my mind anyway!) Most of the time I will also add boiled eggs to my potato salad but like the recipe says you could add tomatoes (not that I would want too) nothing against tomatoes but in my mind they are used for a green salad.
I have had so many people ask what recipe I use when making my potato salad but basically tell my friends put in whatever ingredients you want and add whatever dressing or sauce you like as this is what makes a great potato salad. This recipe is a great favourite and will continue to be a staple diet for the New Zealand summer BBQ weather.
This is a great summer salad indeed, as it is a nice variant of a stock kiwi favourite. And it is surprisingly filling. I think you could also add in some cooked minted peas, but then it becomes a little less unique.
I made it for an impulsive BBQ lunch to celebrate a number of events that all happened to coincide (including a really nice fine-weather day in the middle of a rainy fortnight) and it was a really easy last-minute salad. It's main strength is that if you don't have all the ingredients, it doesn't matter! It's very adaptable... a trait I value in anything.
However, due to the last-minute nature of the day, the salad didn't get enough time to cool and release it's full flavours, so I actually found it more enjoyable to eat the next day, stuffed in a cheesy roll with some cold chicken and sweetcorn relish. YUMMO!
Overall, despite the fact that I find Potato Salad of any varity looks a bit wierd, I am for-sure certain I will be making this one again when/if the weather improves closer to Christmas. Maybe for a family Christmas Day Lunch-in-the-Park, weather permitting.
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This is an experimental cheese, still under development.
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Great with brewed beverages, on unflavoured rice crackers, or use your creativity.
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