The Hospitality Guru (cooking) Back to Basics: Potato Salad

POTATO SALAD 1

Yield: 4 Portions

Ingredients

Potatoes, cooked - 0.500 kg

Spring Onions - 2

Bacon - 0.100 kg

Parsley, chopped - 0.010 kg

Tomato concasse - 0.050 kg

Mayonnaise - 0.075 Ltr

Vinaigrette - 0.030 Ltr

METHOD: Cut the potato into 2 cm dice. Finely slice the spring onion. Grill & chop bacon. Add to the potato along with the tomato concasse and parsley. Add sufficient mayonnaise and vinaigrette to bind the salad. Chill in refrigerator until required.* This salad can be varied by the use of different dressings and addition of herbs, spices.

POTATO SALAD 2

Yield: 4 Portions

Ingredients

Potatoes

Onion, finely chopped

Chives, chopped

Parsley, chopped

Vinaigrette

* It is best to use new potatoes.

This salad can be varied by the use of different dressings and the addition of other ingredients such as finely sliced apple, chopped grilled bacon, and herbs and spices.

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