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