Adrian invited us to his place a few weeks back for a grill-steak and wine dinner.  So, like as if not enough arrows fly at work, I got arrowed to do a carb dish.  Ok, it was a bit of a self-arrow also since I hadn't cooked anything for something and had been surviving too much on subway sandwiches and SAF food.  So I went for something earthy, nothing too flashy or complicated - potato salad.  Besides, PY likes to eat the red potato salad at Kenny Roger's for some reason.  I, for once, never really had good potato salad and I'm not a real fan of potatoes anyway.  But I thought nice creamy spuds would go well with a wonderful slab of blue-rare chargrilled steak.  So we hopped over to Carrefour during the weekend and got the items below:

My FAVOURITE recipe site is allrecipes.com .  Not only is it easy to remember but it is a review-based site so at least you can be assured someone tried it out before you (unless of course you're brave enough to attempt an unrated recipe for a flourless choclate cake with caramelised raspberries or something like that).  One tip is to always read the review comments because the really experienced home-cooks will give very good advice and tips on improving the recipe.  So from allrecipes, I got the following red potato salad submitted by Susan Martin.  I liked this recipe because of its simplicity, the rest of the submitted recipes had too much distractions like boiled egg, mustard and fancy cheeses. 

4 servings

-7 medium red potatoes, cooked and cubed 

-60ml sour cream

-60ml mayonnaise

-30g shredded cheddar

-20g chopped red onion

-3 X bacon strips, cooked and crumbled

-2g chopped chives

-Salt and pepper to taste

Red potatoes can be found at Cold Storage and The Marketplace and they're not cheap  but since this is the core of the dish, you probably might not want to stint on quality.  I prefer to leave the skins on for my salad.  One thing ot note when cooking the bacon, pan fry with oil till dark brown and remove quickly, this will prevent it from turning charred.  The bacon will continue to cook once out of the pan and will harden enough for it to crumble.

Well, this being a salad, I obviously didn't stick rigidly to the recipe.  One tip from reviewers was to use twice the amount of bacon (which I did).  I also used a bit more sour cream to give it a creamier taste without it being too muar.  And of course, you can be as generous with the cheese as you want.  Some reviews suggested using parika and garlic powder to spice up the dish.  But I thought using good ground black pepper and good sea salt (adding a nice bit of salty crunch) was much sufficient.  

This potato salad will go great with all kinds of meats especially at BBQs.  Try it and tell me!