Name: Potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 2 h 30 min
Yield: 6–8
Cuisine: Australian
Ingredients: 1 kg floury potatoes (Sebago), peeled, 2 cm cubes; 2 tsp cooking salt (for boiling); 250 g streaky bacon; ¾ cup finely diced cucumber (seeds removed); 1 cup finely sliced celery; ¼ cup finely minced white onion; 80 ml (⅓ cup) whole-egg mayonnaise; 80 ml (⅓ cup) full-fat sour cream; 1 tbsp horseradish cream; ½ tsp cooking salt (dressing); ¼ tsp black pepper; French dressing: 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 60 ml extra virgin olive oil, 1 tbsp water, ½ tsp sugar, ½ garlic clove minced, ½ tsp salt, ¼ tsp pepper

Method

Shake French dressing ingredients in a jar.
Start potatoes in cold salted water. Once simmering, cook about 4 minutes until just tender (still a bit firm). Drain at once.
Toss hot potatoes gently with French dressing. Leave 2 hours to absorb flavour and cool.
Cook bacon from a cold pan until crisp; chop. Mix mayo, sour cream, horseradish, salt and pepper.
Fold creamy dressing, celery, cucumber, onion and most of the bacon through the potatoes.
Serve at room temperature, extra bacon on top. Even better after a few hours or overnight.

Tip: Dress the potatoes while hot so flavour goes inside, not just on the surface. Floury potatoes beat waxy here. Do not overboil or they fall apart.