A good friend of my mum’s, Fiona, makes this potato salad, and it is the best version of this classic I’ve ever had. It’s creamy and tangy and ticks all the potato salad boxes.
In Australia, many families whose relatives came from the UK continue to celebrate Christmas in the same way as their ancestors did in the wintery Northern Hemisphere. Christmas trees, family get togethers and big roasts with all the trimmings. I grew up like this and on Christmas day we’d have a roast turkey, roast vegetables, Yorkshire pudding, roast potatoes, gravy, cauliflower cheese, and a Christmas pudding. As we’ve gotten older, we’ve slowly moved further and further away from this (it doesn’t make a huge amount of sense to cook a turkey on a 35 degree day!) to a meal that celebrates summer and beautiful seasonal Australian food.
So these days, the focus is often on fresh seafood along with fresh vibrant salads, BBQ’s, fruit, summery drinks and great cheeses. I feel that this potato salad is the perfect addition and something we almost always feature. It pays homage to our British/Welsh/Scottish roots – being hearty and made primarily of potatoes – but is also the perfect addition to any Aussie Christmas meal as it’s served cold and is quite summery. And even better, it can be made first thing in the morning or the day before and just kept in the fridge until required. And of course, it’s not only great for Christmas.
The sour cream wasn’t in Fiona’s original recipe so you get rid of this if you prefer! If you want to make it vegetarian, simply omit the bacon – it’s 99.9% as good :). Make sure to get a nice waxy variety of potato like Pontiacs. With the herbs, you can be pretty heavy handed and there’s absolutely no need to be too precise.
- 1 kg potatoes (waxy are best)
- 2 tbsp olive oil
- 2 tbsp red wine vinegar
- 8 bacon rashers (optional)
- 3 spring onions, chopped
- 1/3 cup flat-leaf parsley
- 1/3 cup dill
- 1/3 cup mint
- 1 tbsp dijon or wholegrain mustard
- 1 cup whole (free-range) egg mayonnaise
- 1/4 cup sour cream
- 4 hard boiled eggs, chopped in quarters
Wash the potatoes and cut them into the sizes you like - around 1 - 1.5 inches works well. Boil the potatoes in their skins until tender, then drain and cut into chunks. Drizzle while hot with combined olive oil and red wine vinegar.
Meanwhile, grill or fry the bacon until crisp, then chop or crumble into small pieces.
In a medium sized bowl, combine the spring onions, herbs, mayonnaise and mustard with salt and pepper to taste. Add the potatoes and toss lightly. Combine with ¾ of the bacon and eggs.
Spoon into a serving bowl and top with the remaining bacon, eggs and some extra herbs as desired - chives are always nice!