Christmas Potato Salad
with Dill, Capers & Pickles
One quantity is enough for family of 5 as a large side. Double
the dressing and 1.5 x the potatoes makes about 15 portions as a small side for
a buffet.
Ingredients:
2 small orange
sweet potato, peeled & cut into 1.5cm cubes
Olive oil to
toss
6 medium
potatoes, scrubbed and cut into 2cm cubes
6 rashers
bacon, chopped
Dressing:
125g
mayonnaise
100g light
sour cream
¾ cup (120g)
gherkins, finely chopped (or dill cucumbers)
1.5 tablespoons dill, finely chopped
3 tablespoons flat
leaf parsley, chopped
2 tablespoons baby
capers (or large capers, chopped)
Black pepper
- Toss the sweet potato in olive oil and bake at 150 degrees fan forced until golden and starting to brown. Set aside to cool.
- Cover the potatoes with cold water and bring to the boil, cook until tender, drain and allow to cool.
- Cook the bacon in a pan with a little olive oil, until as crisp as you like, drain on paper towel and cool.
- Combine the dressing ingredients in a bowl, then gently mix with the cooled potatoes and place in serving bowl. Sprinkle bacon over the top and serve.
Can prepare the day before but the textures are nicest when
it hasn’t been chilled for too long and is mixed just before serving. Either
way it is pretty delish! D's favourite holiday food.
