German Hot Potato Salad (Del)
German Hot Potato Salad (Del)
Author: Del
Cuisine: Salad
Ingredients
- 4 eggs
- 4 bacon rashers
- 750 g tiny potatoes
- 2 pickled gherkins, chopped finely
- 1 tablespoon finely chopped fresh flat-leaf parsley
- ⅔ cup (160 ml) mayonnaise
- ⅔ cup (160 ml) sour cream
- 2 teaspoons lemon juice
Instructions
- Cover eggs with water in a medium pan; bring to boil. Simmer uncovered for 10 minutes; drain. Cool eggs under cold water; shell and halve.
- Meanwhile, fry bacon in a dry heated pan until brown and crisp; drain on absorbent paper.
- Boil, steam or microwave potatoes until tender; drain and halve.
- Combine remaining ingredients in a large pan; stir over low heat until just hot. Place mayonnaise mixture in a large bowl with the potatoes, bacon and eggs and toss gently to combine.
- Tips
- Bacon can be fried and eggs hard boiled a few hours beforehand as long as the potatoes and mayonnaise dressing are hot just before serving time.
- To serve the salad cold: When the potatoes are draining sprinkle over some French dressing so the flavour soaks into the potatoes while they are warm. Mix the dressing cold, and fold through when the eggs, potatoes and bacon are cold.
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