Every potato salad I make is different, however I made this one today so I am recording it. The actual ingredients include what is in the fridge. The potato is the only essential ingredient but it is best not to include cucumber as it is too moist. Peas, hard-boiled eggs, semi-dried tomatoes, onions and leek are among the potential additives. The dressing is also changeable, taste and adjust the ingredients until it is the way you want it so it will match the rest of the meal.
Potato Salad with yoghurt/mayonnaise dressing
- 6 potatoes, peeled if desired, cut into 2cm cubes
- 1 capsicum, 2cm dice
- 3 cabanossi (1cm slices) or 1 chorizo (skinned and broken up)
- 1 cob corn, fried until browned and kernels removed
- 2 celery stalks sliced
- 4 spring onions sliced thinly
- 1/2 bunch basil leaves
- 1/2 cup toasted walnuts
- 2 tbs natural yoghurt
- 2 tbs mayonnaise
- 1 tsp crushed garlic
- 2 tsp grain mustard
- 2 tsp caster sugar
- juice of half lemon
- 2 tbs malt vinegar
- salt & pepper to taste
Steam potatoes in a covered colander over boiling water for 7 minutes, rinse in cold water and cool in the fridge.
Fry the meat until it has become crispy, drain on paper towel and add to the potato.
Add the fried corn, basil and diced capsicum to the potato mix and return to the fridge.
Mix the dressing ingredients together.
Mix the salad ingredients carefully and then stir in the dressing. Sprinkle the walnuts over the top.