POTATO SALAD

This is one of those over the top creamy potato salads which I love.I usually use up the left-over cooked Jersey Benne potatoes for this salad!

Serves 4-6

1 kg jersey benne potatoes, washed and scrubbed to remove most of the skin

3/4 cup sour cream

1/4 cup mayonnaise

2 tsp of your favourite mustard

1/2 cup thinly sliced spring onion

1/2 cup chopped celery

1/4 cup chopped parsley

2 gherkins, diced

6 slices of bacon, cooked* and finely chopped (optional)

Coarse salt

Freshly ground pepper

*To cook the bacon, heat a frying pan on medium low. Cut the bacon into thin pieces and fry until golden and crispy.

Method

In a large pot half fill with water and bring to the boil, add salt (1 tsp) and potatoes and bring to the boil, reduce heat to a simmer. Simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes. Drain, and rinse with cold water to stop the cooking. (If you want, add some gherkin juice to the drained, still slightly warm potatoes. The potatoes will absorb some of the juices, making them even tastier!)

In a large bowl, whisk together the sour cream, mayonnaise, and mustard. Add a little salt and pepper. Add the potatoes and use a rubber spatula to gently combine. Add the rest of the ingredients, again gently combining. (Include a couple tablespoons of the gherkin juice for good measure.) Season to taste with salt and pepper and serve!