This classic German potato salad is the ultimate side dish for barbecues, celebrations and even on Christmas Day. A classic potato salad will always go down a treat for guests, plus it serves well with a variety of different meats.
Potato salad
Ingredients
1kg baby chat potatoes
2 rashes bacon, cut into short matchsticks
¼ cup mint leaves
4 hard-boiled eggs, sliced
Method
Place the potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 10–12 minutes, or until tender. Drain and set aside to cool slightly. Cut in half and place in a large bowl.
Quick pickled onion
Ingredients
2 tablespoons white wine vinegar
2 tablespoons caster sugar
1 red onion thinly sliced, into rounds
Method
While the potato is cooking, place the vinegar and sugar in a small bowl and whisk to dissolve the sugar. Add the onion and set aside for 5 minutes.
Dressing
Ingredients
½ cup (120g) sour cream
¼ cup (75g) mayonnaise
2 tablespoons seeded mustard
2 tablespoons chopped chives
Method
To make the dressing, place sour cream, mayonnaise, mustard, chives, salt and pepper. Drain onion pickling liquid into the dressing and reserve the onions. Whisk dressing to combine. Add most of the dressing to potatoes, and toss to combine. Place potatoes on a platter with the pickled onion.
Heat a large non-stick frying pan over medium heat. Cook bacon for 4-5 minutes or until golden and crisp. Drain. Sprinkle over the salad.
Top salad with eggs and drizzle with the remaining dressing. Serve scattered with mint.
