Potato Salad

Ingredients

2 kg potatoes

1 tablespoon apple cider, white wine, or rice wine vinegar

1 cup sour cream

1/2 cup mayonnaise

1 tablespoon yellow mustard

1 teaspoon Dijon or whole grain mustard

3 cloves garlic: 2 roughly chopped, the other finely diced, creamed or minced

1/2 cup shallots or chives, finely sliced

5 hard-boiled eggs, peeled and chopped

250g bacon

2 teaspoons dry dill

Salt and fresh ground black pepper

Directions

1. Cook the potatoes: Add the potatoes to a large pot and cover with 1 ½ inches of water. Season the water with 1 teaspoon of salt for every quart of water. Chop 2 cloves of garlic and add to the water. Bring to a boil, then reduce the heat and simmer for 15 to 20 minutes, or until the potatoes are easily pierced with a fork.

2. Dice the bacon into 1cm squares and gently fry in olive oil in a frypan until crispy. Adding a sprinkling of dry sage and thyme can add some extra flavour.

3.Prepare an ice bath: Just before your potatoes are ready, fill a medium bowl with ice and cold water.

4.Chill and peel the potatoes: Drain the cooked potatoes and immediately transfer them into the ice bath. Once cool enough to handle, but still a bit warm in the middle, remove them from the ice bath and peel. The skins should be easy to remove (pinch and pull them away).

5.Chop and season the potatoes: After peeling, chop the potatoes into bite-sized chunks and place them in a large bowl. Sprinkle vinegar over the warm potatoes. This is the secret weapon for amazing potato salad! While your potatoes are still warm, sprinkle them generously with apple cider vinegar. This trick, inspired by Alton Brown, makes the potato flavour really pop and adds a lovely tang that perfectly balances the creamy dressing. Lightly season with salt. 

6.Make the dressing: In a separate large bowl, whisk together the sour cream, mayonnaise, and mustard until well combined.

7.Assemble the potato salad: Add the prepared dressing, bacon, shallots, pickles, chopped eggs, and fresh herbs to the seasoned potatoes. Gently stir everything together, being careful not to mash the potatoes.

8. Finish and serve: Season the potato salad with salt and pepper to taste. If time allows, refrigerate it for at least 30 minutes before serving to let the flavours improve.

Storing: Store your potato salad in an airtight container in the refrigerator for 3 to 4 days. Potato salad improves on the second day, so this is a perfect make-ahead recipe! I do not recommend freezing potato salad (the dressing does not freeze and thaw well).