I made this potato salad on Christmas Day and had it heated up the next day as well (was yummy hot or cold )
Potato salad with Dijon mustard mayonnaise (Taken from the Taste website)
Preparation Time
15 minutes
Cooking Time
45 minutes
Ingredients (serves 6)
• 1kg (about 6) evenly sized desiree potatoes, unpeeled
• 3 eggs, at room temperature
• 3 (about 150g) bacon rashers, rind and excess fat trimmed, chopped
• 3 green shallots, thinly sliced
• 1/3 cup snipped fresh chives
• Salt & freshly ground black pepper
Dijon mustard mayonnaise
• 2 egg yolks
• 1 tbs Dijon mustard, or to taste
• 1 tbs fresh lemon juice
• 1 garlic clove, roughly chopped
• 125ml (1/2 cup) olive oil
• Salt & freshly ground black pepper
Method
1. Place the potatoes in a large saucepan and cover with cold water. Cover and bring to the boil over high heat. Remove the lid and boil for 25 minutes or until the potatoes are just tender when tested with a skewer. Drain in a colander and set aside to cool slightly.
2. Meanwhile, place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, for 8 minutes. Drain and place under cold running water until cool enough to handle. Peel and set aside to cool.
3. Cook the bacon in a large non-stick frying pan, stirring often, over medium-high heat for 4-5 minutes or until light golden and crisp. Transfer to a plate lined with paper towel to cool.
4. To make the mayonnaise, place egg yolks, mustard, lemon juice and garlic in the bowl of a food processor and process until combined. With the motor running, gradually add oil in a thin, steady steam and process until thick and pale. Taste and season with salt and pepper, and add a little extra mustard, if desired. Cover and place in the fridge until required.
5. When the potatoes are cool enough to handle, peel and cut into large chunks. Place in a large bowl and place in the fridge for 20 minutes or until cooled to room temperature.
6. Chop the cooled eggs and combine with the bacon, green shallots and chives. Add the mayonnaise to the potatoes and season well with salt and pepper. Toss gently to combine.
7. To serve, transfer half the potatoes to a serving bowl and sprinkle with half the egg mixture. Top with the remaining potatoes and then the remaining egg mixture. Sprinkle with a little extra pepper, if desired.
Notes & tips
• Note: This salad is a great barbecue accompaniment - serve alongside lamb, beef, pork, or chicken. The mayonnaise also makes a wonderful accompaniment on its own. It will keep in an airtight container in the fridge for up to 5 days.
Last edited by mum3girls; January 8th, 2009 at 04:18 PM.
I made pasta salad for Xmas day... I made it up as I went along and it was so yummo!
I used a 1kg pkt spiral pasta. When it was cooked and cooled I added;
1 jar of whole egg mayo (any mayo will do though)
1 cup of thousand island dressing. (adjust according to taste)
I also added some finely diced red capsicum, diced ham, grated carrot, thinly sliced shallots & some grated cheese.
There was a lot of pasta salad that was left over for boxing day and it was still really good.
500gm spiral pasta cooked
1 small handfull basil leaves (I rip them apart, but you could chop finely or use 1 tbsp dried basil)
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves chopped finely
1/2 cup cherry tomatoes sliced in half
1/2 red capsicum chopped finely
100gm meat - salami or ham whatever floats your boat
1/2 cup olive of your choice...
Toss it all together & serve cold. Sometimes I throw some baby spinach in...
Potato Salad
1 kg potatoes, chopped and boiled until soft then run under cold water.
1 clove garlic
125gm bacon chopped (I prefer cooked because it leeches some of the salt out)
1 tbsp dijon mustard
2 tbsp olive oil
6 shallots chopped finely
Toss it all together & serve... I hate mayonaise so thats why I don't use it, and my kids are allergic to milk products so I leave out the cream stuff as well.
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