Potato Salad is a touchy subject, everyone has a favourite and everyone likes their special version. Well I am no exception. I must admit I have tried many different versions: with pesto, with salmon, with dill, with peas and corn, with different dressings, but my heart keeps coming back to this one… I love the bacon, egg and shallots and the flavour they give the whole egg mayonnaise and then I love the crunch of the celery. I’m not really a fan of celery except if it has peanut butter on it, but I have made it without the celery and it always feels like something is missing.

I’m not saying that I am the only person who has every made a potato salad this way, I am sure there are hundreds of recipes, just like this one out there, this is just mine. I love the flavours this way and I am often disappointed when I taste potato salads that don’t have these flavours.

It is a bit fiddly as it has a lot of element that need to be cooked separately, but it is so worth it to get it just right! Also, I have put in a note that you can add some mustard to the mayonnaise mixture, sometimes I do and sometimes I don’t, often I don’t, as I have it in other salads that I serve with this, so no need!

The other thing that I need to tell you about is whole egg mayonnaise, it is essential, don’t scrimp, its more expensive, but so worth it. If you have a thermomix I have found that this recipe from the recipe community is the best. Mayonnaise Sushi Style Or you could make your own if you have a blender, but it may be easier for you to buy a good quality one instead, as making your own mayonnaise can be a bit hit and miss depending on the oil and eggs.

Anyway I hope you enjoy my version of Potato Salad, let me know what you think?

This recipe feeds 12-15 people when served with other salads. If you are just going to have this potato salad as the main dish then 6 – 8.

Ingredients

1 kg Potatoes

6 eggs

6 rashes of bacon

1 Bunch of shallots

2 Sticks of Celery (finely chopped)

250g Whole Egg Mayonnaise

100g Sour Cream

Salt and Pepper

Method

MAKE THIS A DAY AHEAD IT WILL ALWAYS TASTE BETTER.

1. Place a large pot of water on the stove and add peeled (optional as some like them not peeled your choice) cut potatoes, cut into the size that you like (cooking time will depend on how big or small they are). Then bring the water to the boil and cook for 10 – 15 minutes. You don’t want the potato too cooked as it will turn into mashed potato, so check them after 10 minutes then every minute after that (a fork should just go into them easily… take them out then as they will continue to cook). When cooked, place into a large salad bowl or airtight container.

NB Please note, do not put your potatoes into hot water as they won’t cook properly, just out of the tap is fine, then bring to the boil.

2. While potatoes are cooking place eggs into another smaller pot and fill with water, bring water to the boil then turn down the heat and simmer gently for 10 minutes. After the 10 minutes is up remove eggs form the saucepan, run under cold water and peel.

3. While potato and eggs are cooking (I did say it was a bit fiddly, what I didn’t say was how much washing up there would be 🙂 but at least you can make it the day before) into a frying pan, place roughly chopped bacon and shallots and sauté until shallots are tender and bacon has slight colour. Don’t over cook as you want the juices to mix with the dressing.

4. Place the bacon and shallot mixture onto of the cooked hot potatoes and add the finely chopped celery.

5. In a small bowl combine mayonnaise, and sour cream and mix until well combined. (you could add a couple of teaspoons of dijon mustard or grainy mustard into the mayo if that takes your fancy)

6. Cut peeled eggs into quarters and place into an airtight container in the fridge.

After I have mixed though /2 the mayonnaise, I put the cut eggs on and the rest of the mayonnaise in a blob on top in the container ready to be stirred through the next day!

7. Fold in about 1/2 the mayonnaise, sour cream mixture on top of the hot potatoes, bacon, shallots and mix gently until well combined, salt and pepper to taste. Place into a covered, serving container or airtight container and leave in the fridge over night or for the day.

8. Just before serving, fold in the other half of the mayonnaise mixture and the chopped up eggs.

The reason why I do this is because the hot potatoes absorb the first lot of mayonnaise and it makes them taste fantastic, but you still want that creaminess that comes from the best potato salads so folding the second half in just before serving gives you the best of both worlds. Oh and you can fold in the eggs earlier, but I like to make sure they don’t fall apart too much, which is why I fold them through with the second batch of mayo.

THERMOMIX METHOD

This recipe was made in the TM5 and exact quantities can be made on the TM31.

Please note that the bacon chops better if it is partially frozen, if you don’t want it like mince, then put roughly chopped the bacon in the Thermomix bowl after you have blitzed up the shallots.

1. Place bacon and shallots into mixing bowl and chop 3 seconds/speed 5. Then sauté for 4 minutes/Varoma/reverse/speed 1. Scrape out mixture into a large salad bowl.

2. Place 1000g of water into the mixing bowl and place insert the mixing basket into the mixing bowl. Put eggs into basket and place the lid and Varoma on top of the Thermomix. Add peeled (optional as some like them not peeled your choice) cut potatoes, cut into the size that you like to the two levels of the Varoma and cook 15 minutes/Varoma/speed 2.

3. Remove eggs from mixing bowl and return Varoma to the Thermomix and cook for another 15 – 20 minutes/Varoma/speed 2. (cooking time will depend on how big or small the potatoes are cut). Place hot potatoes on top of the bacon mixture in the large salad bowl or airtight container.

After I have mixed though /2 the mayonnaise, I put the cut eggs on and the rest of the mayonnaise in a blob on top in the container ready to be stirred through the next day!

5. Peel eggs and cut into quarters and place into an airtight container in the fridge.

6. Combine sour cream and mayonnaise and fold in about 1/2 the mayonnaise, sour cream mixture on top of the hot potatoes, bacon, shallot and finely chopped celery, mix gently until well combined. Salt and pepper to taste then place into a covered, serving container or airtight container and leave in the fridge over night or for the day.

7. Just before serving, fold in the other half of the mayonnaise mixture and the chopped up eggs.

The reason why I do this is because the hot potatoes absorb the first lot of mayonnaise and it makes them taste fantastic, but you still want that creaminess that comes from the best potato salads, so folding the second half in just before serving, gives you the best of both worlds. Oh and you can fold in the eggs earlier, but I like to make sure they don’t fall apart too much, which is why I fold them through with the second batch of mayo.

Well I hope you enjoy my version of Potato Salad… An oldy, but a goodie!

What is your favourite potato salad? What is a must have in your families recipe? Please drop by and let me know as I’m always looking for some yummy inspiration!

Merry Christmas! ENJOY!

Liz xx

If you like this Salad, why don’t you have a look at these?

  Massaged Kale Salad

  Sweet Potato Salad with Baked Philly Cheese

  Brown Rice Salad

Elizabeth Connolly

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I have been cooking since I can remember. I am a Thermomix consultant, so now (whenever possible) try to give you Conventional AND Thermomix methods for the recipes. I like to share tips on how to save money and how making food from scratch isn't really that hard (especially with a Thermomix). If you have any questions about the Thermomix or cooking/food in general please email me as I'm happy to chat.
Liz xx
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