Potato Salad
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Creamy, smoky, salty-sweet goodness packed with crispy bacon, pickles, and chunky potatoes. This is the kind of potato salad that disappears fast at BBQs, potlucks, and long lunches.
Ingredients
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1kg baby potatoes, scrubbed and halved
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Man Grind Flakes, to season
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150g mayonnaise or aioli
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100g sour cream
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3 tsp Baple Macon
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Freshly cracked black pepper
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3 hard-boiled eggs, chopped
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200g cooked streaky bacon, chopped
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½ cup gherkins
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Chopped chives or parsley
Directions
Boil the potatoes in salted water, using Man Grind to season, until just tender, about 15 minutes. Drain and let them cool slightly.
In a large bowl, mix the mayonnaise, sour cream, Baple Macon, Man Grind Flakes, and cracked black pepper to make the dressing. Taste and adjust the seasoning. You want it creamy, smoky, and just sweet enough.
Add the boiled potatoes, chopped eggs, cooked bacon, and pickles to the dressing. Gently toss until everything is coated, being careful not to mash the potatoes. You want nice, chunky pieces.
Chill for at least 30 minutes to let the flavours mingle.
Serve cold or at room temperature, sprinkled with chopped chives or parsley if desired. Finish with a little extra Baple Macon for a flavour boost.
