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The Best Potato Salad

Tailgater Staff
Excerpted from Sliders and Rollers, by David Cowie, photography by Sue Stubbs, © 2013 New Holland Publishers. Serves: 12


3 1/2 pounds chat potatoes, or other small potato, whole and unpeeled

3 rashers bacon (AKA slices of bacon), rind and excess fat removed, then diced

3/4 cup sour cream

1/2 cup whole egg mayonnaise

1 tablespoon wholegrain mustard

1 large red or Spanish onion, finely diced

1 bunch fresh chives, finely chopped

Salt and pepper

Hard-boiled eggs, halved (optional)

Put the potatoes in a large saucepan, cover with water, and add a teaspoon of salt. Place the saucepan over a medium heat, and bring to a boil. Reduce the heat, and cook the potatoes until tender.

While potatoes are cooking, cook the bacon in a frying pan, over medium heat, until crispy. Remove from the pan, and drain on some paper towels.

Once the potatoes are cooked, drain and set aside until cool to the touch. Quarter the potatoes.

In a large bowl, mix together the sour cream, mayonnaise, wholegrain mustard and onion. Add the potato and bacon, and sprinkle with fresh chives. If you like, top the salad with a few halved boiled eggs.