Sunday, March 30, 2014

Potato Salad

This is a simple and easy-to-do potato salad that packs flavour. Its great for pot luck gatherings and can be done a day in advance of the party.

One important note though, get the waxy skin potatoes as opposed to the rough skin kinds. Waxy potatoes have a lower starch content and will hold their shape better after cooking. They will retain more of a bite as opposed to the starchy variety. Among the potato varieties commonly found in our local markets, I use the "Bastragi Granola" or "New potatoes" (potatoes harvested young) for salads. The red potatoes are great as well. Basically, go for a potato that has a smooth slightly waxy exterior.

The most common starchy potato variety found here is the Russet etc. Starchy potatoes have a very rough exterior. They are great for fries, curries and baked whole. They have a higher starch content and has less of a bite when cooked. The russet potatoes are what I used for the crispy oven baked potatoes.

We do not get a large variety of potatoes being an Asian city state but I guess you are still able to find at least 1 type of waxy potato in the nearby market/supermarket.

Here is what you'll need for 4
500g potatoes.
4-6 Hard boiled eggs (optional) - quartered length-wise.
3 stalks spring onion - sliced
1/2 diced zucchini (optional)
1/2 smallish yellow onion - finely diced
1/2 Mayo (The Japanese mayo seems to garner a more positive response from my guests)
3-4 tablespoons Bacon Chips  - self made or store bought is fine. I do not recommend the artifical bacon chips though.
1 teaspoon sugar
Salt and freshly ground black pepper

1. Cook the potatoes. Place them in a pot with enough water to fully cover the potatoes. Cover and boil over the stove. When the water comes to a boil, lower heat and continue to cook for another 2 minutes. Take out one potato and check whether its done by poking a fork into the potato. If it goes in without alot of strength required, your potato is done. Leave it to cool to room temperature. About an hour or so. Cut the potatoes into large bite sized chunks and set aside.

2. In a large mixing bowl add in all the spring onion, diced onion, zucchini, bacon, a small pinch of salt, sugar and a generous hit of black pepper. Mix well. Then add in the mayo and mix everything together. Doing it this way helps to ensure a uniform distribution of ingredients. (hopefully preventing your guests getting a spoonful of onion!).

3. Add in the potatoes and eggs in the large bowl with the mayo. Mix well. Best served after chilling for at least an hour or 2.

4. Garnish with spring onion and bacon and serve.


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