My ex colleague organized a BBQ at her place couple of months ago and I volunteered to bring some potato salad. It was a great gathering as I managed to catch up with other ex-colleagues, some of whom I have not seen for the last 10 years. We had so much food as well - satays, curry chicken, BBQ spicey stingray and calamari and chicken wings. Not forgetting we also had dessert after that.
Cold Potato Salad
Recipe Adapted from "Classic Essential - Potatos" published by Periplus Mini Cookbooks
600g waxy white or red potatoes unpeeled (eg. russett potatos)
1 large sized red onion, finely chopped
1 small green capsicum, chopped
1 small red capsicum, chopped
3 celery sticks, chopped
1/4 cup finely chopped spring onion
For the Dressing:
3/4 cup (185g) whole egg mayonnaise
2 Tbsp white wine vinegar or lemon juice (add more if you like it a bit sourish)
3 Tbsp sour cream
1 tsp dried mixed herbs or Italian herbs
Salt and fresh ground black pepper to taste
1) Boil potatoes in big pot of water until cook. If potatoes are very large, cut them in half. Drain and cool completely. Then remove skin and cut into 1" cubes.
2) Combine the celery, onion and capsicum with the cubed potatoes in a large mixing bowl.
3) In another bowl, add all the ingredients for the dressing and mix well. Add salt and pepper to taste.
4) Pour the dressing over the salad and toss to combine. Transfer to a serving bowl. Garnish with spring onion. Cover salad bowl with clingwrap and place into refrigerator for about an hour. Serve cold.