Bermuda Onion and Potato Salad Recipe

Origin: Bermuda Period: Traditional

Ingredients

1.2kg red potatoes, peeled
1 large, sweet, Bermuda onion
140g celery, finely sliced
1 large eating apple diced
80ml sweet pickle relish
20 large pimento-stuffed olives, sliced
360ml mayonnaise
2 tsp Dijon mustard
2 tbsp white wine or tarragon vinegar
2 tbsp Steak Sauce
salt and black pepper, to taste

Bermuda Onion and Potato Salad Preparation:

Method:

Add the potatoes to a pan of lightly-salted boiling water and cook until tender (about 20 minutes). Drain and set aside to cool then cut into dice.

Quarter the onions then slice as finely as you can. Combine the sliced onions, celery, apples, olives and pickle to a bowl then stir-in the potatoes and toss to combine.

Meanwhile, in a separate bowl, stir together the mayonnaise, vinegar, mustard and steak sauce. Pour over the potato salad mix and toss gently to combine. Season with salt and black pepper then cover and refrigerate for at least 2 hours to chill before serving.

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