Weekend barbie? You can’t forget the potato salad.
Creamy, crunchy and always a crowd-pleaser, this classic is a staple on the table for a reason. The Mistral Supersmart Pro takes care of the chopping, steaming and mixing, so you can spend less time in the kitchen and more time enjoying the good stuff.
Method
- Add 700 ml water to the Supersmart Pro bowl. Place the potatoes into the steaming basket and the eggs into the upper steaming tray. Select Steam function and cook for 18–20 minutes, or until the potatoes are tender when pierced with a fork.
- Remove the eggs and potatoes. Rinse the eggs under cold water and allow the potatoes to cool slightly.
- Add the mayonnaise, sour cream, Dijon mustard, lemon juice, caster sugar, salt and pepper to the bowl. Use the Mix function for 15 seconds until smooth and creamy.
- Add the spring onions and parsley to the bowl with the dressing. Use the Chop function for 3–5 seconds, just enough to finely chop and combine without turning everything into mush.
- Add the diced bacon to the bowl and use the Sauté function until golden and crisp. Drain on paper towel.
- Add the warm potatoes to a large serving bowl. Peel and roughly chop the eggs, then add them along with most of the bacon.
- Pour over the dressing and gently fold everything together.
- Finish with the remaining crispy bacon, a sprinkle of parsley and plenty of cracked black pepper.
- Pop it in the fridge for at least 30 minutes before serving. It is even better once the flavours have had a chance to mingle.
Serving Inspiration
This is the kind of salad that belongs in the middle of the table. Serve it alongside sausages, burgers, BBQ chicken or a big weekend barbecue spread.
Pro Tip
Make it ahead of time, chill it, then pull it out when the BBQ is ready.
Less fuss, more time eating.
