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Ingredients
  • subheading: POTATO SALAD:
  • 1 kg / 2 lb potatoes peeled and cut into 2cm/ ¾" cubes (Aus - Sebago, Colban; US - Russet, Idaho Yukon; UK - Maris Piper, King Edward) (Note 1)
  • 2 tsp cooking / kosher salt , for cooking potatoes
  • 250g / 8oz streaky bacon
  • ½ cup French Dressing - homemade (below) or store bought (Note 2)
  • ¾ cup cucumber, finely diced (1 x 15cm/6" cucumber, cut lengthwise and remove watery seeds first)
  • 1 cups celery, finely sliced diagonally (~ 2 ribs)
  • ¼ cup white onion, finely minced , ~ ½ onion (Note 3)
  • subheading: POTATO SALAD DRESSING:
  • ⅓ cup mayonnaise , preferably whole-egg
  • ⅓ cup sour cream , full fat (sub yogurt)
  • 1 tbsp horseradish cream (or horseradish relish) (Note 4)
  • ½ tsp cooking / kosher salt
  • ¼ tsp black pepper
  • subheading: FRENCH DRESSING (ESSENTIAL! NOTE 2):
  • 1 tbsp dijon mustard
  • 2 tbsp white wine vinegar (sub apple cider vinegar)
  • ¼ cup extra virgin olive oil
  • 1 tbsp water (for volume, rather than more oil)
  • ½ tsp white sugar
  • ½ garlic clove , finely grated or minced
  • ½ tsp salt
  • ¼ tsp black pepper
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