Some things are classic, and growing up in Australia through the Spring and Summer months wouldn’t be Australian if there weren’t backyard barbecues with an abundant selection of meat and salads. Although the origin of the potato salad is from Germany, it’s universally popular for families as a delicious side to so many meals.
What’s the twist? The twist is that you put your own spin on it; mine is cornichons and capers with a hint of smokey paprika in the dressing. For extra texture, I like the bacon bits crunchy (not burnt) by finishing off under the grill. You can use various herbs; chives, dill, parsley are all terrific. I like to serve this ‘just’ warm, though it’s delicious cold too.
Prep time: 1hr – Serves 6-8
1.2kg baby new potatoes
12 rashers of bacon, rind removed and diced
1 bunch shallots, white part only, finely chopped
3/4 cup whole egg mayonnaise (premium brands are preferable)
1-2 tbs seeded mustard
1 tsp smokey paprika (optional)
1 tbs lemon juice (approximately 1/2 lemon)
2 tbs cornichons, sliced
1 tbs capers, drained
2 tbs chives, finely chopped
salt and pepper to season
Place potatoes in a pot of water and bring to the boil. Boil for approximately 15 minutes. You know when the potatoes are perfect when a knife glides in smoothly with a touch of tension. Drain and set aside to cool slightly.
Meanwhile, on a medium heat cook the diced bacon in a frying pan and when it’s done, you can spread it out on a paper lined baking tray under the grill for several minutes to crisp up. Set aside.
Place eggs in saucepan of cold water and bring to the boil. Once water is boiling, cook for no longer than 10 minutes. Remove and rinse under some cold water under the tap and set aside.
Place the mayonnaise, shallots, seeded mustard, smokey paprika, lemon juice into a bowl or a 2-cup measuring jug and mix through with a spoon or whisk. Season with salt and pepper.
Carefully cut potatoes in halves, slightly larger ones you could cut up in quarters and season with a little salt and pepper. Place in a large mixing bowl and toss the dressing gently through the potatoes, throwing in the cornichons and capers so they are evenly mixed in. Mix in half the bacon and three of the peeled eggs cut in half.
To finish, transfer into serving bowl and place three eggs cut in halves or quarters around the salad and sprinkle with remaining bacon and chives on top. Serve immediately.