American-Style Potato Salad

Potato salad makes a wonderful accompaniment to any meal.

As a family, we enjoy it the traditional way with mayonnaise,

but adding a runny mustard and gherkins to the sauce

gives it such an interesting flavour.

Ingredients:

4-5 medium waxy potatoes,

30ml milk

50ml hotdog mustard sauce

5ml vinegar

5ml liquid from a jar of gherkins

5ml sugar

125ml homemade mayonnaise

1 gherkin, chopped

1 hardboiled egg, chopped

2-3 rashers of streaky bacon,

Method:

Cut each potato into 8 pieces and cook in salted boiling water until tender. Drain and set aside to cool slightly.

Mix the milk, mustard sauce, vinegar, pickle juice and sugar together in a small bowl to make a dressing.

Fry the bacon until it is cooked and crispy. Cut the rashers in half lengthwise and snip into 1 inch pieces.

When the potatoes have cooled, pour over the dressing and toss to coat the potatoes. Add the mayonnaise, the chopped gherkin, egg and bacon and blend through the potato mixture. Chill in the fridge for a couple of hours before serving.