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Monday, August 5, 2013

Recipe: Potato Salad

Outdoor activities, barbeque and children's party - potato salad is just perfect for every occasion. The reason is obvious: delectable, creamy potato salad made using the most common ingredients with the littlest effort. For me, I love using the classic russet potatoes, but again, potatoes, or rather cooking is always personal - you can always add in your favourite ingredients and call it your own. Now, what's better than that?

Difficulty: Easy-Medium
Yields 6-8 servings


4 medium-sized cubes/russet potatoes
6 slices bacon, cut into 1-in pieces (optional, highly recommended)
1/2 cup mayonaise
1/4 cup sour cream
1/4 cup mustard
1 small onion, diced
1 stalk celery, peeled and diced
4 hard boiled eggs, sliced thinly
salt & pepper


1. In a large pot, boil the potatoes in salted water for 20-30 mins, or until fork comes out clean.

2. While potatoes are cooking away, fry bacon on low-medium heat until crisp. Drain and set aside.

3. Drain, and rinse potatoes in ice-bath to stop the cooking.

4. Peel (leave the skin on if you want!) and chop potatoes into 1-in squares.

5. In a large mixing bowl, combine the mayonaise, mustard and sour cream.

6. Add in chopped onions, scallion, celery, bacon, eggs, parsley and a dash of thyme and paprika.

7. Season to taste with salt and pepper.

8. Give the mixture a good stir, making sure that everything is well mixed and incorporated.