There was a bit of a discussion on Twitter at the weekend about the problem of people who don't like condiments. Potato salad, for example, was raised as one insuperable stumbling block to the no-condiments thing, because mayonnaise is usually a component of it. And really, what's summer without potato salad?
However, you can make potato salad very deliciously without mayonnaise, and the advantage of doing so is that if you are gluten free like me, you don't need to worry about gluten in the mayo (always a concern with non-homemade mayo). The downside is that this version is very dairy-heavy and thus probably high in calories (I don't care much about fattiness per se, so it doesn't bother me, but YMMV).
Here is ... Potato Salad with Sour Cream 2 Ways.
8 waxy potatoes
300 - 400g sour cream
2 or 3 tablespoons red wine vinegar
1 - 1.5 tablespoon seeded mustard
(I suggest tasting the cream mixture after adding the first portions of vinegar and mustard, and adjusting the amounts to suit your palate)
(For variation 1) 300g bacon, diced and fried in olive oil
(For variation 2) 5 spring onions, finely chopped
Boil the potatoes whole in their skins. When they are still firm, but softening, remove, drain, cool, and dice. (You can peel the skins off if you like - I do sometimes, but not always).
If making the bacon option, fry it, diced, in olive oil. If making the spring onion option, cut the spring onions finely and give them 2 mins in a frypan with a tiny bit of olive oil just to take the sting out.
Mix the sour cream, red wine vinegar and mustard in a jug. Add the cream mixture to the hot frypan (with the bacon or the spring onions), immediately removing from the heat, and mix well.
Pour the sauce over the chopped potatoes. Mix well & chill for one hour before serving.
It is very yummy, tasting sharper / less creamy / more tangy than a traditional mayo-based salad. We like it especially with fancy sausages (the pictured ones are lamb, rosemary & thyme).
This post is part of NaBloPoMo. 21 down, 9 to go!