Big Mac Potato Salad
My sister in law loves this salad – this one’s for you Casey! It’s a variation on the mayo-only potato salad using some mayo, but mainly sour cream. But don’t be fooled, it’s very rich and the sauce tastes suspiciously like Big Mac Special Sauce, only yummier. Note though, I think the recipe (taken from Jane Lawson’s Grub) makes too much sauce for the potatoes – I always use 1½ times the potatoes to mop it all up, rather than mucking around with the math of reducing the sauce measurements. This is a great one for a barbie.
1kg new or baby potatoes
¾ cup whole-egg mayo
1¼ cups sour cream
2 spring onions, finely sliced
1 celery stalk, finely diced
1½ tbsp dill, finely chopped, plus extra to garnish
3 small gherkins, finely chopped
2 garlic cloves, crushed
2 tbsp baby capers, rinsed and roughly chopped, plus extra whole capers to garnish
2 tbsp cider vinegar
2 tbsp horseradish cream
Put the potatoes in a large saucepan, cover with cold water and bring to the boil over high heat. Cook for 10-12 minutes, or until tender all the way through when pierced with the tip of a sharp knife. Drain well and rinse with cold water, then allow to cool to room temperature. Cut the potatoes in half, unless they are very small, in which case leave them whole.
Meanwhile, combine the remaining ingredients in a bowl to make a dressing and season to taste.
Put the potatoes in a bowl and gently mix the dressing through. Garnish with the extra dill and a few extra capers and serve.