Simply Stunning Potato Salad with Homemade Thousand Island Dressing
Potato salad in our house has almost legendary status. It’s one of my personal childhood favourites, as my German grandmother used to make the most amazing potato salad. It was tangy with soft potato, perfectly boiled egg and chopped gherkins. Whenever I make potato salad, it reminds me of my Ouma but of course mine never compares to the one in my memory.
I have been told though, that my potato salad is quite yummy! It takes that perfect balance of salt, pepper, mayonnaise and my special secret ingredient, mustard (which must be German, of course!) It has previously happened that I didn’t let them cool enough and ended up with half mash, half lumps but hey, the taste was spot on so it actually became a bit of a trademark.
For a while now I have started making more of my own sauces. Especially with Mexican dishes, I find that it’s so much better to make your own homemade enchilada sauce, for example, with ingredients that you generally have around the house.
On this particular day, I just felt it was a good day for potato salad but I felt like something a little bit different. I went looking for a homemade Thousand Island dressing recipe to make this slightly different potato salad and the results were super delicious. So delicious in fact, that Blake requested it for breakfast the next morning, on bread, with lettuce, as you do when you’re five.
I made this quick-quick on a weeknight but it would also be perfect for a weekend lunch as a side for the braai. A few tips for your potato salad,
- Always add the potatoes to a pot of cold water so that they heat up evenly from the inside out. Once boiling, the maximum boiling time for soft potatoes is 15 minutes.
- Leave the skins on! It limits unnecessary wastage and the skin contains lots of nutritional goodness,
- You can add a few tablespoons of milk if you like the dressing to have a thinner consistency.
Chorizo & Haloumi Platter
- 500 g baby potatoes
- 1/4 cup olive oil
- 2 chorizo sausages cut diagonally into slices
- 360 g haloumi thinly sliced
- 200 g calamata olives
- lemon wedges
- 1 tbsp olive oil
- 1 brown onion finely chopped
- 1 tsp paprika
- 1 tsp smoked paprika
- 2 tsp red wine vinegar
- 1 tsp caster sugar
- 400 g can crushed tomatoes
Preheat oven to 220°C. Place potatoes in a roasting pan. Add 1 tablespoon oil. Season with salt and pepper. Toss to coat. Roast for 40 minutes or until tender.
Meanwhile, make tomato and paprika sauce: Heat oil in a small pot over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add paprika. Cook, stirring, for 30 seconds or until fragrant. Add vinegar, sugar and tomatoes. Season with salt and pepper. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 15 minutes or until sauce has thickened. Transfer to a bowl.
Heat remaining oil in a non-stick frying pan over medium heat. Cook chorizo and haloumi, in batches, for 2 to 3 minutes each side or until browned and crisp. Transfer to a plate lined with paper towel.
Arrange potatoes, chorizo, haloumi, olives and lemon wedges on a platter.
Serve with Tomato sauce.