Recipe

Alex & Maude's Potato Salad

There was much debate as to the origins of this recipe and the short story goes like this: photographer Jani’s husband, Alec, created it, my kids loved it and then recreated it themselves. When I announced that I was going to share Alec’s recipe here, 10-year-old Maude disappeared and then presented me a short time later with a carefully written recipe for ‘her’ potato salad. So here it is: my version of Alec and Maude’s potato salad. Recipe by Fiona Hugues. Photo by Jani Shepherd/Gatherum Collectif.

Dec 01, 2015 4:38am
  • 30 mins cooking
  • Serves 6
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Ingredients

  • 1 box small gourmet or perla potatoes
  • 1 tablespoon vegetable oil
  • 12 rashers smoky dry-cured bacon, 9 chopped, 3 left whole
  • 1 cup mayonnaise
  • 1 cup unsweetened greek yoghurt
  • 1/4 cup cup chopped fresh chives, plus longer pieces for garnish
  • juice ½ lemon
  • sprig flatleaf parsley, chopped
  • 3 soft boiled eggs, peeled

Method

  • 1
    Place whole potatoes in a large pan of slightly salted water and bring to the boil. Simmer until tender when tested with a sharp knife. Drain and set aside to cool.
  • 2
    Place the mayonnaise and yoghurt in a large bowl. Add the chopped capsicum, chopped chives and chopped bacon. Stir to combine and season with salt, pepper and lemon juice; taste and adjust to your liking. Add potatoes and toss to coat.
  • 3
    Scoop salad onto large serving platter. Sprinkle with reserved capsicum and chives and parsley. Arrange the bacon slices on top. Using your fingers, pull the eggs in half and place among the potatoes. Keep salad refrigerated but serve at room temperature.

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