I love potato salad. I can’t buy store brought potato salad anymore because they all have onion in them. And while its nice and convenient and also potato salad, I find its heavy on the dressing and a little bland. So I came up with my own recipe.
You need a stack of herbs, I use a bunch of parsley and a bunch of chives. I also have two secret ingredients. The first is a jar of perinaise which you can get from the super markets these days, if not from a local Nandos restaurant. The second is chilli baby cucumbers. Both add some spice to this dish, but not too much! If you can’t get either or aren’t a chilli freak like me, then use plain! You will also need 400g of sour cream, 2 kgs of baby potatoes and two medium sized sweet potatoes. Clean the potatoes (but leave the skin on) and boil until they are soft. Sometimes if the baby potatoes are really small they will cook faster than the sweet potato so I take them out and leave the sweet potato in for longer.
Take the chives, lay them out and slice into little pieces. I find it quite an easy herb to slice.
Get your parsley and remove all the leaves from the major stalks. I leave some of the finer stalks in, but I’m a rebel. Mince it up nice and finely. Add both herbs to a large bowl. This recipe makes LOTS its a party food, not a food for two.
Grab 200g of the pickles and dice them small. I tend to slice them length ways first, into halves or quarters depending on their size, then line them up and dice them into neat little cubes.
Add them to your bowl with the herbs, add your sour cream and jar of mayo. I couldn’t get perinaise when I was making this particular batch so I added cayenne pepper instead. I actually added a little too much, and it was one spicy potato salad. That is your dressing, mix it up.
When your potatoes are done and cool enough for you to handle. If your like me you can do this right out of the pot, but I have ceramic fingers apparently. I leave the skins on the potatoes, I really like the flavour and extra texture not to mention that it is good for u. I peeled the sweet potato in this instance as I cooked it a little too long and it was just falling off instead of sticking to the potato itself. You cut the potatoes at this stage. Into the size that you prefer, I like mine quite chunky.
Add the potatoes to your mixed dressing. and Stir. Stir quite gently if your potatoes are quite soft. Mix until it is all coated. I add my potatoes warm as they tend to suck up a bit of the dressing. By the time it is ready (I usually make it the night before) it has soaked up most of the dressing. Try not to just eat it with your fingers at this point. Its actually quite hard, and while trying to stop myself I also have to try to stop my husband too. Share this with many many people.
