Motorama Great Tastes: Potato Salad

Conditions in the fresh fruit and produce marketplace continue to ebb and flow, with a number of vegetables becoming more affordable this week. For bargain hunters, beetroot, cabbage, carrots and snow peas and others, including onions, potato, pumpkin and sweet potato are the best value. 

Beans and broccoli are easing to a reasonable price. There are plenty of vegetable varieties to choose from but greengrocer prices have remained steady this week on celery, eggplant, leeks, parsnips, silverbeet, spinach and sweet corn. Salad prices and quality are a weekly rollercoaster ride with the change of season. Iceberg lettuce is expensive but green leaf salad mixes are cheap, as are cucumbers. 

Avocado lovers may have to work harder and pay a bit more to locate quality fruit with already firm prices expected to rise. Ripen them at room temperature and store in the refrigerator crisper. Unripe fruit will only ripen effectively at room temperature. 

To take advantage of the bargain potato prices we’ve found the recipe below for a delicious ‘Loaded Potato Salad’ on which rates as 4.6/5 and has more than 2300 favourites. This dish will be sure to please whenever you’re entertaining – especially over the hot Queensland summer. 

Ingredients to serve 5 people

700 grams of red potatoes; scrubbed and sliced in wedges
1/2 cup sour cream
1/2 cup duke's mayonnaise
3 tablespoons ranch dressing mix
2 tablespoons bacon bits; (real bacon not the imitation ones)
1 cup fancy sharp cheddar cheese
1 green onion; nearly finely sliced


Boil potatoes in slightly salted water for about 20 minutes until fork tender in thickest part in a large bowl Mix ranch with sour cream and mayo and refrigerate. When potatoes are al dente, remove from heat and drain. Place drained potatoes in bowl with ranch mixture and carefully turn to coat. 

Sprinkle bacon bits, green onion and cheese over the top and gently combine through the entire mixture. Serve slightly warm or chill for later.   

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