Friday, September 6, 2013

Aussie Potato Salad

I can't really take credit for this (awesome) potato salad: it's a family recipe. My Mum made this when I was a kid and even as an adult, it's been a staple at every family BBQ. I have to be honest - I wasn't the hugest fan of this as a kid, sultanas in food used to gross me out but nowadays I can't get enough of it. I've made this for a few friends since moving here and although I'm always a little nervous serving it - it's not the most attractive salad - it is always a big hit and perfect for a BBQ! There's nothing particularly Australian about this potato salad; I've termed it the Aussie potato salad because I use the Australian terms for all the ingredients ;-)

The thing I love most about this salad is that I generally always have the ingredients on hand - it consists of potatoes, cheese, gherkins, onion, sultanas, mayonnaise & mustard. This is super handy for those last minute BBQs as it means I don't have to run to the grocery store. Start with a bag of baby fingerling potatoes. You can use the regular large red skinned potatoes (or any kind of potato really) but these small ones are my favourite as they quarter really nicely. I prefer to steam my potatoes rather then boil, as they tend to hold their shape better and don't go mushy. Steam until cooked - approximately 15-20 minutes.

While the potatoes are cooking, prepare the remaining ingredients. I haven't put amounts for the additions as it's really a personal preference - I usually use half a small block of cheddar, half a red onion, 4 gherkins and a small handful of sultanas. Dice the cheese, red onion and gherkins then add to a large serving bowl with the sultanas.

When the potatoes are cooked, allow to fully cool before adding to the serving bowl, otherwise the cheese will melt. Add a large spoonful of mayo and a touch of dijon - both to taste - and mix. I like to make this a few hours before serving to allow it to all cool right down in the fridge, but if you're pressed for time it's fine to eat straightaway.

I last whipped this one up last night - it went down a treat with some grilled tri-tip and a green salad.


Click here for a printable recipe

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  1. This looks yummy AND so colorful and pretty!

  2. oh my goodness, that yellow stuff is cheese?? I thought it was yellow capsicum :)


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