POTATO SALAD

Potato salad is a standard to go with a BBQ. With its fresh taste it goes great with a piece of meat on a hot summer’s day. There are countless variations of the potato salad this one I have learnt from my mother and has its origins from Lativa (a country next to Russia). It incorporates different ingredients to what would be considered the “traditional” Australian potatoes salad which I think ads to its flavour. Again it is simple and easy to make only boiling the potatoes take some preparation but the rest is just tossed together at the last minute. It also can last a few days so can be made in preparation for an event or also makes great leftovers. The apple adds sweetness to the salad contrasting the mayo and sour cream. The quantities are up to you depending on how much flavour you want or how many people you are cooking for. I love this recipe I hope you can give these different flavours a go J

First boil water and separate into two pots. Add the potatoes to one pot and boil them until they are soft this could take up to an hour. There is no need to remove the skin of the potatoes and remember to keep adding more boiling water as it evaporates otherwise your potatoes will burn! To check if the potatoes are cooked puncture them with a knife and if they slide straight off the knife they are ready. If you get impatient you can put the potatoes into a bowl with water and put them in the microwave for five minutes at a time until they are cooked through. In the other saucepan of boiling water add the eggs and cook until hard boiled. The rest is simple. Make sure you wait until the potatoes are cooled so you are able to handle and cut them into small cubes. Finely chop up your onion and apple and add them to the potatoes. Then add the sour cream and mayo half half to just cover the mixture. Then chop up the boiled eggs add those as well as the dill pickles if you like and also add some of the juice from the jar (this will thin out the salad as well as keeping the apples from going brown. If you don’t like dill pickles simply add a splash of white vinegar. This will have the same effect. Mix and eat.