Monday, July 2, 2012

Australian Potato Salad


750-800 g potatoes
2 hardboiled eggs, sliced
3 slices bacon, coarsely chopped
1 bunch scallions, thinly sliced
2 tbsp vinegar
2 tbsp pickle liquid
3 tbsp light mayonnaise
2 tbsp light sour cream
2 tbsp fresh snipped chives

In a pot, cover the potatoes with water and bring to a boil. Simmer until potatoes are soft (20-35  minutes, depending on size). Let potatoes cool slightly, then peel. Quarter the potatoes lengthwise and cut into 1/3 inch thick slices. In the meantime, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels. Reserve 1 tbsp bacon fat. In a larger enough bowl, whisk together vinegar, pickle liquid, mayonnaise, sour cream, salt, and pepper. Stir in scallions and chives. Fold in potatoes, then bacon. Serve as a side or main course (plus a side salad).

(recipe adapted from: "Foods of Australia" by Barbara Sheen)

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