Preparing a potato salad is very regional, some potato salads are family traditions, some have come here through holidays in various countries and some are just plain.
Tell 12 people to bring a bowl of potato salad to a BBQ and you will get 12 very different kinds of salad.
I remember a friends Mom, she hated onions and other stuff you would find in a potential potato salad. She just cooked the potatoes, added oil and Maggi Fondor seasoning to it and served that as a potato salad. My friend was never asked to bring a potato salad again.
I love the crunch of some pickled gherkins in the potato salad and a lot of onions. I do not use the onions raw, that way it is easy to prepare a bit more salad and eat it a day or two days later. The onions wont spoil the salad.
I did not add any smoked bacon, I served it with fish and bacon makes the salad too intense.
Gives this one a try, you wont regret it.
recipe for 2:
6 medium potatoes
2 spring onions
1 small onion
1 clove of garlic
60 ml veg stock
2 tbsp rapeseed oil
2 tbsp white balsamic vinegar
1 tsp dried salad herbs
1/2 tsp celery seed
2 tbsp chopped parsley
2 gherkins
1 tsp creme fraiche
1 tsp Miracle whip balance
Chop the onions and garlic and add them to the hot oil. Saute for a couple of minutes until they soften and add the veg stock. Bring to a boil again and cook down a little
Cool a bit and add the last oil and vinegar. Get over the still warm potatoes and add creme fraiche and Miracle whip.
