vWe all have that one dish we learned to make from our mum’s. I can still remember my mum’s hands, rolling out the dough for a batch of delicious imperfectly shaped biscuits, or chopping vegetables into tiny pieces with a totally inappropriate knife (steak knife anyone?). But when it came to cooking her famous potato salad, It took me ages to learn the recipe from here. I can't tell you how many times I've wanted to make potato salad, however, it was not until I decided to make an Inkigayo Sando, a trendy Korean sandwich which involves Potato salad and… jam
The “challenge” with many family recipes is that it's not so much using precise replicable weights of each ingredient, but instead… using the force.
So here is what I garnered from mum’s recipe while watching her prepare it. (yes steak knife slicing included).
By the way, according to mum, baby potatoes are hands down the best potatoes for making potato salad. She’s never going to be one who starts explaining things like it’s a waxy potato or it is less starchy. It is just the god’s honest truth… who am I to argue.
Mum's Potato Salad - serves 18-12 (side dish)
1 Kg baby potatoes - boiled
10 eggs - hard-boiled
1.5 cups Mayonnaise
3/4 cup Salad Cream
1/2 tbsp sugar
salt and pepper to taste
Dried Parsley
Process
Bring the potatoes to a boil in a large pan of salted water. Boil for 20 minutes, or until they are soft enough to push a fork through. Drain, leave to cool
Bring a large pan of water to boil, then place 10 eggs in to boil for 10 minutes. Place eggs in a bowl of ice and water to stop the cooking process.
Slice potatoes and eggs into one inch chunks add it all to one large bowl
Add 1 cup of the mayonnaise, and ½ cup of salad cream to the potatoes and eggs. Mix thoroughly. Taste, and add more mayonnaise and salad cream to taste.
Add sugar. Mix thoroughly, taste.
Season with salt and pepper to taste.
Mix in dried parsley.
Now, depending on where you are from, you can then chill this to a cooler temperature and then serve.
Or if you are me, grab a bowl, spoon, and a bottle of sriracha… I’m going in!
