I always find it so fascinating that food not only bring people together, but also reminds us of special moments in life.
This salad is one that reminds me of a close friend whom I hold very dear to my heart.
I was given the pleasure of being introduced to this salad as a result of one of the many potluck sessions my high school friends and I have had over the years.
At one point, I made it compulsory for every person who came to these catch ups to make the dish. No take away allowed. 😛
It was a challenge many of my friends grumbled and whined about with “do we really have to?” or “I’m not a good cook” or “I can’t cook”. Especially the friend who came up with this salad.
After all the whining and pleading every girl brought something to the table that they made. And so the tastings began.
I think this salad surprised her as much as I was delighted to have a new go to salad in my life.
The salad has a perfect balance of creaminess to potato to onion to bacon ratio.
I think what makes it extra special is the whole egg mayonnaise and sour cream combination used.
I highly encourage you to give it a go and see for yourself how addictive this salad is
It’s a crowd pleasure at parties I’ve taken it to, because it’s a vegetable everyone is familiar with.
You can’t stop at just a tiny bowlful or you’ll find yourself picking at the whole bowl and in no time it’ll be all gone!
5 medium Potatoes (I like to use desiree potatoes, because they hold their shape when cooked and mixed)
6 Spring Onions, thinly sliced
1 cup Whole Egg Mayonnaise
1/2 cup Sour Cream
Wash and cut up potatoes into bite size cubes
Place into a medium sized pot and add water
On high heat, bring the pot to a boil and simmer for about 10mins or until potatoes are cooked
Once cooked, drain and run water over the potatoes to stop the cooking process and transfer to a baking tray
Place the tray of potatoes into the fridge for about 1-2 hours
In the meantime prepare the bacon by slicing into small pieces
Fry the bacon in a frying pan until crispy
Transfer the cooked bacon onto a few pieces of kitchen towel to drain excess oil
Slice up spring onions finely
When potatoes are cool, transfer them into a large bowl
Combine the mayonnaise and sour cream in a seperate bowl
Put the bacon, spring onions and mayonnaise sour cream on top of potatoes and mix
Add salt and pepper to taste
Refrigerate a final time for 1-2 hours or even better overnight (I find when refrigerated overnight the flavors are better)
Take it to a party, or family get together to enjoy!
Try not to consume the whole bowl on your own 😛 if you can resist
Adapted from bestrecipes.com