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Potato salads are very simple to make and would be a good accompaniment to any main course dishes. This salad can be kept in fridge for 3-4 days.

(Serves 4-6)

  • 900g of Yukon Gold/russet potatoes cut into 1-inch pieces
  • 3/4 cup sour cream
  • 1/4 cup mayonnaise
  • 2 teaspoons of mustard (your favorite, yellow, Dijon, stone ground)
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped celery
  • 1/4 cup chopped parsley
  • 2 dill pickles, chopped into 1/4 in cubes (about 3/4 cup)
  • 6 slices of beef bacon, cooked and finely chopped
  • Coarse salt
  • Freshly ground pepper
  1. In a large pot, cover potatoes with cold, salted water (about 1 tsp salt. Bring to boil, then reduce heat to simmer until potatoes are tender when pierced with fork (about 20 minutes)
  2. Drain and rinse with cold water to stop cooking.
  3. In a large bowl, whisk together sour cream, mayo and mustard. Add in potatoes and gently combine with rubber spatula
  4. Add the rest of the ingredient and gently toss to combine. Season with salt and pepper.

Note: For variation add 2-3 chopped hard boiled eggs.