After a childhood in Pennsylvania and post grad studies in California, Gary came to Australia a few decades ago to work in the resources industry. His accent has softened, but his Yankee Potato Salad retains its patriotic tang.
1.2kg thin-skinned red spuds (Pontiac or Desiree)
2–3 tbsp white wine vinegar
200g bacon bits
4 hard boiled eggs (2 chopped, 2 sliced)
Spring onion or handful of chives (chopped)
1 stick of celery (chopped)
1 dill pickle (chopped)
2 teaspoons Dijon mustard
Juice of 2 lemons
Lots of good quality egg mayonnaise
Cover potatoes with cold, salted water and bring to the boil, turn down heat and simmer for 20 minutes. Drain and cut into 2–3cm cubes while potatoes are still warm. Pour white wine vinegar over cubes, then add salt and pepper to taste.
Mix together remainder of ingredients, except the sliced eggs.
Fold potatoes into dressing mix; chill in fridge for at least a couple of hours.
Before serving, dress with sliced eggs and sprinkle with paprika.