A deeply comforting potato salad with tangy and sweet dressing.
Author: allconsuming
Ingredients
1.8-2kg potatoes, whole and unpeeled
10-12 strips of streaky bacon
2-4 green shallots/spring onions, depending on size
6 eggs
The dressing
200g mayonnaise
4tbsp buttermilk
2tbsp maple syrup
1tbsp apple cider vinegar
1 heaped tsp seeded mustard
good pinch of salt
heaps of freshly cracked pepper
Instructions
Boil the potatoes until a skewer easily goes through them
Drain and let cool
Peel the skin off and cut into dice or rounds, whatever takes your fancy.
Cook the bacon until quite crispy (think you want to be able to crumble it or roughly chop it into smallish pieces)
Slice the shallots/spring onions thinly
Hard boil the eggs eggs in cold water, bring to the boil, boil for about 9 minutesdrain and run under cold water until they're cool enough to handlepeel while the water keeps running over them
Grate the eggs on the fine side of a box grater
Gently mix everything together
The dressing
Mix everything together, have a taste and adjust as needed (sometimes I add more vinegar)The flavours develop if you can make it ahead of time and let it sit in the fridge
Add about ⅔rds of the dressing to the potatoes, have a taste, had more dressing until you get a coverage and consistency you like.
Recipe by allconsuming at http://www.allconsuming.com.au/2017/12/potato-salad/