Hot Potato Salad

I realize I am posting more summer style recipes than the Australian climate can handle right now so I promise this will be my last salad for a few weeks. We, on the other hand, are having a week of nice weather here in Milwaukee so there are few BBQ's going on at the moment.  However, I have a vision of a yummy Thai Chicken Curry tonight so stay tuned!

This potato salad has morphed over the years, like any good recipe does I guess.  It was handed down by a good friend of my Mum's and so we continue to adapt and change the format.  It has become more about the additional ingredients than the meagre potato but that's what makes it memorable and so enjoyable. I prefer this potato salad served warm but it can go either way.  Definitely make it up any time you like and either buzz it in the microwave for a minute before dishing it up or warm it under the grill with some shaved parmesan on top to give it a real boost, alternatively just eat it cold!

Serves 6

Ingredients:
approx 2 dozen sml chat potatoes, boiled with skins on and quartered once cooked
1/2 red onion, finely diced
1/2 packet of bacon rashes, largely diced
4 sticks of celery, diced
4 hard boiled eggs
sea salt and pepper
2-3 tblspn egg mayonnaise
1 handful fresh chopped parsley
parmesan (optional)

Method:

• Boil the potatoes in salty water until almost cooked, pierce with a knife to check.  You don't want them losing their shape so little firm in the centre is good.
• Dice the onion, bacon, celery and parsley on a chopping board
• Bring a pot of cold water to a rolling boil with the eggs in it, once boiled for 1 minute remove from the heat and cover with a lid letting them cook for 10-12mins.  Drop in cold water, then peel and cut when cooled.
• Sweat the onion in a pan until transparent, add the bacon and cook until brown and crispy 
• When the potatoes are done, remove and immerse in cold water.  Cut the potatoes into quarters
• Once the eggs are cooked, immerse in cold water before peeling and cutting them into 8 pieces each egg
• In a large bowl with a lid, add the cooked onion and bacon.  Add the uncooked celery and parsley. Tip the warm potatoes over it and combine gently using a large spoon.
• Add sea salt and pepper, the mayonnaise and stir through.
• Mix in the egg gently and store the salad with the lid on until needed.
• Serve with a little parsley on top or if you are heating it in the oven, brown with a little parmesan.