Potato Salad Recipe

Here's my personal recipe for some really evil potato salad. After fine tuning it several times, trying out with different combinations, I have determined that this is the best tasting marriage as far.

1 bag (about 1 kg equivalent) of washed Red-skinned Potatoes (or Gold Yukon) - I've tried the different potatoes. I personally love Russet's texture but Russets will disintegrate when we're mixing. This is a heavy salad so the tossing isn't an easy task. Cover the potatoes with water and bring it to a boil. Add a tea spoon of salt into the water. Salt, no only adds flavour to your potatoes, it also brings up the boiling point of the water (although this is often disputed as the amount of salt is just insignificant). Boil the potatoes in whole and leave the skin on. The skin gives it the additional texture and I highly suspect the nutritional value is probably retained in the skin. After the water is brought to boil, let it simmer for 25-30 minutes until your fork can poke through the potatoes at ease.

300g of streaky bacon - Cut the sliced bacon approximately into 1" x  1" squares. Use a tiny bit of oil to even out the heat in the pan and to prevent the bacon from sticking to the bottom of the pan. Any bits to the pan stuck will turn dark and gives the salad an awful colour when you mix the bacon it. The fats from the bacon will then cook itself. It will reach a point when the fats from the bacon will "deep fry" itself until it turns golden brown. Drain the bacon from the oily and leave it to cool.

4 eggs - Boil the eggs and sometimes, I just throw it into the pot of potatoes. Peel the eggs and smash the eggs using a fork. The space between the fork creates the right width/texture for our salad.

1 white onion - Cut into into fine tiny cubes. The finer you chop it, the less likely the consumer will chomp into a mouthful of... well, onions. I do like a bit of crunch though.

Mix all of the above with mayonaise. Add rock salt and crack in some black pepper to taste. Garnish it with chopped spring onions (aka scallions). I love how the spring onions actually "upgrades" the taste of the salad.

Get fat with me!