Mumma Bear’s Famous Potato Salad

Well this is my best attempt anyways 🙂

Now to be honest Potatoes do matter when making Mumma bears potato salad, but when on a budget I just use the cheapest potatoes I can find. Which am guessing after 4 kids is exactly what mum and dad did.

Now you cant cheat and peel the potatoes and cut them up and boil them, it just doesn’t taste right. You place the potatoes (whole) in cold water cover them and bring them to boil. After about 20-30 minutes from boiling point check, they are cooked through, the potato jackets will start peeling.

You want them soft but not at the mash stage and not cooked enough will ruin the dish completely (have done this many times). It’s all done by feel peeps, stick a fork through it and you can feel when it’s ready.  I usually pop them in cold water a few times and then drain and place them in the fridge to cool down.

This next part is the hardest and longest part of the process

Method:

1. Grab a butter knife, your bowl of potatoes your compost bin, and begin peeling the potatoes. If they are cooked right the knife should take the skin off, with very little effort. Usually, I am making the potato salad in large quantities hence the longest and hardest part.
2. Slice the potatoes into bite-size cubes and place them in the bowl
3. Add in some white vinegar and toss this around making sure it’s lightly through the potatoes. Let it rest for a few minutes.
4. Salt and Pepper the potatoes, don’t be holding back on the salt or pepper.
5. Add finely cut onions.
6. In another bowl whisk together cream, sour cream, praise mayonnaise, and Djourn Mustard taste it and adjust to your taste then add that to the mix.
7. Add a drained can of sweet corn.
8. Mix and let it rest Add sliced boiled Eggs to the Top.

The next thing you will want to know is Quantities:

Mumma Bear was never much one for quantities and hence neither am I. You have to taste everything at every stage and let that guide you along with the following advice

For 6 potatoes

• 1 Large Brown Onion
• 1/3 cup Sour Cream     1Cup Mayonnaise        1/3 Cup Cream
• White vinegar 1/4 Cup
• Dijon mustard is definitely to taste but start with at least a 1/3cup
• Salt/Pepper
• 1 Can 375g Sweet Corn

Optional Sprinkled on Top

• Spring Onion
• Parsley Sprinkled
• Bacon Pieces