Potato Salad

The last time I made a bowl of potato salad, I didn't get a chance to take a photo because it was so good that everyone finished it up at one sitting.  One mistake that I learnt from there was not to use russet potatoes.  

So for today's second attempt to share on a girly get together, I used Holland variety.  Those that you used to cook chicken curry with and I must say it is much better.  The potatoes were sweet as well.  Nice!

What you need:

6 Waxy Potatoes (do not use russet)
4 tbsp Japanese Mayo
2 tbsp Djon Mustard
pinch of salt
Black pepper
Bacon bits
chives

Method:

Boil potatoes and once cooked, deskin and cut into chunks

Add mayo and mustard.  Adjust to your likings.

Season with a pinch of salt and a few dash of freshly ground black pepper

Toss till potatoes are coated.

Add in bacon bits and garnish with chives before serving.

Serve cold