Recipe for potato salad with chili and pork cracklings
Potato salad is a true classic for the buffet and summer table when there’s meat on the grill and rosé in the glass. All green ingredients more or less go well together, and the combination of capers and fresh green chili tastes heavenly. And pork rinds and spring onions on top are really the icing on the cake!
In one of our YouTube episodes, I battled Per for the best potato salad. Per went the classic route, but I felt the need for something new. So, I threw myself into a lot of new ideas. Per won, but we agreed I was on to something. There were just a few things that needed changing. Some more capers and chili. Less red onion and curry, etc. So here is the final recipe. Maybe I could have beaten Per with this version!
You can watch the video below:
Potato Salad with Chili and Pork Cracklings
Equipment
- Kitchen Scale
- Deciliter Measure
- Bowl
- Chef'S Knife
- Cutting Board
Ingredients
- 500 gram Potato boiled and cold
- 95 gram Mayonnaise
- 8 gram Onion Powder
- 1 clove Garlic
- 50 gram Sour Cream 18-38%
- 10 gram Dill fresh
- 2 stk Green chili fresh
- 60 gram Capers
- 1 stk Scallion - Spring Onions
- Pork Rind
Instructions
- Mix mayonnaise, onion powder, garlic, and crème fraîche in a large bowl – season with salt and pepper and possibly sugar.
- Rinse the dill and dry it (dab with a tea towel or use a salad spinner).
- Chop the dill finely and add it to the dressing.
- Halve the chili and remove the stem and seeds. Chop it finely and add it to the dressing.
- Drain the capers and chop them (save a few whole capers for garnish, if desired).
- Rinse the spring onion, chop the white part finely and add it to the dressing.
- Cut the green part of the spring onion into fine strips and save them for garnish.
- Stir the dressing well to evenly distribute the ingredients, then add the potatoes.
- Refrigerate the potato salad until needed.
- Top the salad with pork cracklings, spring onions, and capers, and serve with grilled meat, sunshine, and a cold beer!