Baby Potato Salad

 Well hello!
(I imagined that in a Mrs Doubtfire voice.. strange)

Anyway, who'd like to know about the best potato salad I've ever made? One that prompted my new hubby to tell me that he likes my cooking best of everyone's? You  do? You're sure? You really want to know about a potato salad that was easy, tangy and delicious? Oh alright then, you've twisted my arm.
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With the warmer weather we've been having in Cape Town just lately, Saturday night was braai night (barbeque for my non-South African lovelies), and we were in the mood for the full shebang! We wanted lamb chops, wors (local beef sausage), potato salad and salad. BUT (and that's a big but. hehe), I didn't want to spend the whole time in the kitchen peeling potatoes, while my dear boy stood in the yard managing the fire. So ordinary potato salad was out. 

While in the store, I suddenly remembered reading somewhere that baby potatoes and creme fraiche made a delicious potato salad, and I was interested. Then I remembered the new tarragon infused mustard I bought the other night, and I was hooked.

I'm talking baby potato, apple, sour cream, mustard, and all manner of wonderful things. Stay tuned for the tangiest, most delicious potato salad ever:

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Baby Potato Salad (National Braai Day, here we come!)

Ingredients:

1 pack of baby (new) potatoes (500g?)

250ml sour cream

1 tbsp tarragon mustard (if you don't have this, it isn't the end of the world. Just use any mustard)

1 tbsp whole grain mustard

1-2 pickled cucumbers

Couple of sprigs of fresh parsley (or other herb)

*1 tsp biltong powder

*2 tsp grated parmesan

Half an apple, diced

*optional

Method:

1. Boil the potatoes in some salted water until cooked. Drain, and leave to cool.
2. In a blender/food processor/smoothie maker/bowl/whatever (I used a stick blender, and the tall smoothie cup thing it came with), put the herbs, mustard, pickles, biltong powder and parmesan, and blitz until combined. I added a little of the juice from the pickle jar, to loosen everything up, and add a lot more flavour.
3. When combined, remove the blender blade, and pour/spoon in the sour cream.
4. Stir to combine with the mustard mixture, and taste. Add some more mustard/cheese whatever, to get it to your desired taste.
5. When the potatoes are cooked and cooled, chop them roughly (I just run a knife through each one once or twice, roughly quartering them while they're still in the bowl), and pour the sour cream mixture over. Don't pour it all intially, you don't want soup. Just cover the potatoes and stir it in; you can add more, but you can't really take any out!
6. Add the diced apple, and stir to combine. Taste, and adjust seasonings, adding some cracked black pepper, and maybe a touch of salt.

Serve either lukewarm, or from the fridge, both are amazing! And it's even better the next day, so feel free to make it in advance. And make loads! As the hubby says, "There's no such thing as too much potato salad!"

PS. And do you know? I can't believe I didn't do this, but some crispy, chopped bacon would go down a treat in here. Just sayin'.

PPS. Stay tuned, cos tomorrow I'm starting my posts for the Ready Steady Cook challenge! As usual, I've left everything to the last minute, and I've got to start cooking tonight. Wish me luck!