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. So simple, so yummy!
Potato Salad with Thousand Island Dressing
- 8-10 potatoes
- small onion finely diced
- 2/3 cup mayonnaise
- 1/8 cup tomato sauce
- 1 tbsp sweet chili sauce
- 1 tbsp vinegar
- 1 tsp paprika
- spring onion finely chopped (for garnish)
Cut up potatoes into roughly 2cm x 2cm chunks. Place them into a large pot with enough cold water to cover. Bring the potatoes to a boil and then lower the heat to medium, letting them cook for about 12 minutes.
Meanwhile, mix all the ingredients for the dressing in a jug or mixing bowl.
Once the potatoes have boiled, drain all the water and leave them to steam dry in the pot for a couple of minutes.
Transfer potatoes to a salad bowl and leave to cool. Once cooled, pour over the dressing and mix well.
Sprinkle with chopped spring onion and serve.
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