Ok, so the photo on this one definitely isn't world-class. But it's been one of the wettest Christmases here in Sydney in recent memory and the last thing I was lugging around in the rain today was my full camera gear. And to be honest, no one likes the guy at the family lunch with the big camera rig holding up the feast trying to get just the right shot (not to mention that there was NO natural light today). But if you want to put together a memorable potato salad for the holidays, this is one for you!
I've made a number of potato salads over the years and this one is a combination of what's worked in the past and what I've been looking to try for some time.
- 2kg kipfler potatoes (or another starchy variety)
- 5 eggs
- 5 rounds of pancetta
- 1 1/2 cups whole egg mayo
- 1 1/2 tbsp dijon mustard
- 1 1/2 tbsp seeded mustard
- handful sliced scallions (spring onion)
- 3 tsp salted capers, rinsed
- 3 preserved lemon rinds, pith removed and rinsed
- pinch salt and pepper
Preheat the oven to 170C. Cut the potatoes into small quarters. Bring a large pot of water to a boil and boil the eggs for 8 minutes. Remove the eggs to cool and add the potatoes. Cook for 10 minutes and then drain and cool.
Put the pancetta on a baking sheet for 10 minutes, or until crisp and firm. Mix the mayo with the two mustards and set aside. Chop the pancetta into small pieces.
Chop the capers and preserved lemon rinds. Add all the ingredients into a bowl and mix. Serve and enjoy!
Have you used any of our recipes for the holidays? Let us know by a comment or email!