Loaded Potato Salad

METHOD

1. Peel and cut the potatoes into 5cm chunks. Place in a pan, cover with boiling water and gently simmer for about 20 minutes until soft, and cooked through. Drain and leave uncovered so they steam dry.

2. Mix the mayonnaise, yogurt, mustard and herbs in a bowl (reserve a few herbs to garnish). Add a little water a few drops at a time to loosen so the mixture is the consistency of single cream.

3. Trim any fat off the bacon and cut into 1cm pieces. The easiest way to do this is with a pair of kitchen scissors. Add the oil to a frying pan and fry the bacon pieces over a medium heat for 5 minutes until crisp and starting to brown. Remove from the pan, onto a few sheets of kitchen paper to absorb and excess fat and oil. Add to the dressing, again reserving a few pieces to garnish.

4. Prepare the sweetcorn – if using canned sweetcorn, strain, rinse well and give a good shake to remove as much water as possible. With frozen sweetcorn, put into a bowl, cover with boiling water, allow to defrost and then strain and allow to drain. Add to the dressing, reserving a few kernels for garnish.

5. Trim and peel the spring onions, finely chop two and add to the dressing. Cut the other into fine strips and put into a bowl of iced water to make them curl to use as a garnish.

6. Give your dressing a thorough mix, to ensure everything is combined.

7. Cut the cooled (it doesn’t matter if they are still slightly warm at this stage) potatoes into bite sized slices and add to the dressing. The easiest way to get an even coating without breaking the potato up, is to do this in stages, add some potato and then gently fold with a spatula, adding more once the previous batch is completely coated.

8. Add the garnish and serve.

The salad will keep for 2 days in a sealed container in the fridge – allow to come to room temperature before serving.

For a little tang and piquancy try thinning the dressing with some pickle juice, white wine or cider vinegar.

RECIPE CREATED & PHOTOGRAPHED BY FUSS FREE FLAVOURS.

What you will need