Last weekend we had the Australian Grand Prix in Melbourne and part of the track is basically right outside our place! We had the perfect view of the back straight – sorry if none of you are petrol heads or love fast, loud cars, I just love it! So my husband & I decided to show off our place and #balconyview with all our friends and family on Saturday and Sunday with our Grand Prix Party. We put on a HUGE spread – I was preparing everything for four weeks! Everyone loved the food (of course!) as well as the atmosphere, wine, beer and laughs – good day had by all.
We had helicopters flying right outside our balcony, sky divers falling from the sky, acrobatics on a motorbike which was on a wire over #AlbertParkLake, the Roulettes were so close we could see in the cockpit, the FA18 was amazingly loud – our nephews had to put earplugs in! All the cars were absolutely amazing – my favourites are the Old Classic cars! The V8’s was probably my favourite race – just hearing the roar coming around the corner down the back straight in front of our balcony got my heart pumping! And the F1’s were too fast to get any good shots.
So why were you preparing for 4 weeks I hear you ask? I’ve just started as Product Assistant for Gewurzhaus (German for Spice House) in Melbourne. I just love it and I’m learning so much about all herbs, spices, sugars, teas and salts from all over the world! And I get to try the spices too. So while I’m working 3-4 days a week, I only had weekends to prepare all the food!
On the menu was pork and prawn boiled dumplings, pork and vermicelli noodle steamed dumplings in chicken consume (NEW) and chicken, coriander and soy potstickers (NEW recipe and they were amazing!!) I also prepared my husband’s meatballs (he prepared the sauce on the day), mini sausage rolls, pulled pork, potato salad, a simple fried rice and a Mexican inspired rice! So glad we have an extra freezer to store everything in!
Of course I over-compensated on the food! But I say it’s better to have too much than not enough! And you’ll never go hungry that’s for sure.
Today’s recipe I’ll be sharing with you all will be my potato salad. I will be sharing all of my recipes from our Grand Prix party over the next couple of weeks so stay posted. There will be more step-by-step photos coming too.
Everyone has their own version of potato salad and everyone says that theirs is the best but seriously, this potato salad rocks! There is never any left over when it’s put on the table! My husband really never liked potato salad – bad childhood memories – but after trying mine, he keeps asking for more! I love adding bacon, egg and spring (green) onions into my potato salad. The flavours all work perfectly together and it’s so creamy that every mouthful just keeps getting better and better.
PREP: 1 hour plus overnight in the fridge COOK: 90 minutes MAKES: Enough for 15 plus people
2.5kgs small Desiree potatoes
10 rashers of bacon, sliced into 2cm squares
2 teaspoons olive oil
1/4 cup milk
Salt to taste
1 bunch spring onions (green), finely sliced
1 jar (440gms) of whole egg mayonnaise
In two large saucepans, place the potatoes in a single layer and add cold water. Bring to the boil and cook on medium heat for 30 minutes to one hour. Get a skewer and pierce each potato – when the potato slides down the skewer, the potatoes are cooked. Remove and set aside in a colander until cool enough to peel.
In another smaller saucepan, add the eggs. I found this recipe for eggs the best – my results always turn out perfectly every time! Once cooked, run under cold running water until water is cool and set aside for 30 minutes, or until cool enough to peel.
In a frypan (or two) add the bacon in batches. I fried my bacon in 3 batches so I used the oil for the two first batches then there was enough bacon oil for the last batch. Cook each batch of bacon until crispy – not burnt – about 5-8 minutes, continually stirring. Remove and set aside on paper towel to drain excess oil.
Once the potatoes are cool enough to handle, peel skin, gently, with a small paring knife and dice into desired cubes – mine were about 2cm. In a large container (or two) add the milk and place the potatoes with the milk. This ensures the potatoes don’t go grey! Gently, with your hands, coat the potatoes in the milk. Repeat until all the potatoes have been used. Add salt to taste.
Gently peel the eggs and cut them into desired size – I cut mine in half lengthways then twice vertically. Add with the potatoes and milk.
Add in the spring onions and mayonnaise and gently mix together with your hands. I found that spoons damage the potatoes and make the potatoes mushy – not a good look for a potato salad!
Top with bacon pieces and place in the fridge overnight.
If you want this potato salad straight away, you’ll need at least one-two hours in the fridge. This potato salad is best the next day – trust me!
As seen on Kitchen Dreaming Week 22. Look forward to seeing you at the party – it’s a great way to meet new people who are as excited about food as you!