Potato Salad
Cherie Metcalfe
Creamy, smoky, salty-sweet goodness packed with crispy bacon, pickles, and chunky potatoes. This is the kind of potato salad that disappears fast at BBQs, potlucks, and long lunches.
Ingredients
1kg baby potatoes, scrubbed and halved
Man Grind Flakes, to season
150g mayonnaise or aioli
100g sour cream
3 tsp Baple Macon
Freshly cracked black pepper
3 hard-boiled eggs, chopped
200g cooked streaky bacon, chopped
½ cup gherkins
Chopped chives or parsley
Directions
Boil the potatoes in salted water, using Man Grind to season, until just tender, about 15 minutes. Drain and let them cool slightly.
In a large bowl, mix the mayonnaise, sour cream, Baple Macon, Man Grind Flakes, and cracked black pepper to make the dressing. Taste and adjust the seasoning. You want it creamy, smoky, and just sweet enough.
Add the boiled potatoes, chopped eggs, cooked bacon, and pickles to the dressing. Gently toss until everything is coated, being careful not to mash the potatoes. You want nice, chunky pieces.
Chill for at least 30 minutes to let the flavours mingle.
Serve cold or at room temperature, sprinkled with chopped chives or parsley if desired. Finish with a little extra Baple Macon for a flavour boost.
