Bernita’s famous Potato Salad

I’m sure that almost everybody can make potato salad – there are probably a hundred or more versions of this delicious salad.

However, today’s “Dish of the Week” post has a twist – it’s not necessarily about how to prepare a potato salad, but rather about the person who used to make it.

Bernita was not only a colleague of mine, but also a good friend. We had wonderful times together – whether it was at work, a function, camping, a braai or just a quick chat (which, by the way, was never quick). Whatever the occasion, the request was always the same: “Bernita, will you please make your famous potato salad?”

Our group of friends held a Christmas dinner every year – a get together before everyone went on holiday. This photo was taken on such an occasion – Bernita is sitting on the far right of the photo.

However, in 2020, Bernita passed away suddenly. It’s been four years now, but when our group of friends get together and someone makes a potato salad, we still talk about Bernita and how much we miss her.

Whenever I asked Bernita for the recipe of her potato salad, she always said there was nothing special about it – “Don’t forget the condensed milk and use the best mayonnaise” – and according to her there was no better mayonnaise than Crosse & Blackwell Tangy Mayonnaise.

Tribute to Bernita:

Here is my version of Bernita’s potato salad – of course it doesn’t taste as good as hers – but while I’m making it, it’s always a special time to think about her and the good times we had together.

Ingredients for Bernita’s famous Potato Salad

6 potatoes, peeled and chopped

2 eggs

½ onion, finely chopped

1½ cup mayonnaise (Crosse & Blackwell Tangy, that is)

½ cup condensed milk

50ml milk

salt & pepper, to taste

Many people I know put the whole potatoes (with the skin) in the water to cook and then peel and chop them. But I peel and chop my potatoes beforehand. I then add these to cold water and cook for about 20 minutes. Remember, they shouldn’t be too soft that they break up.

Cook potatoes in cold water for 20 minutes until soft

While the potatoes are cooking, place the two eggs in a separate saucepan and cook for 8-9 minutes. When the eggs are cooked, let it cool down and peel and chop them finely. Set one of the egg yolks aside (this will be the garnish).

Cook and chop the eggs

Finely chop the onion and set aside. When the potatoes are soft, drain well and let them cool completely.

Finely chopped onion

Drain cooked potatoes and cool

While you wait for the potatoes to cool, mix the mayonnaise, condensed milk and milk together in a small glass bowl.

Mix mayonnaise, condensed milk and milk

When the potatoes have cooled, put it in a mixing bowl and add the chopped onion, eggs and salt and pepper.

Add chopped onion, eggs and salt and pepper to cooled potatoes

Pour in the mayonnaise mixture to the potatoes and stir gently until combined.

Mix mayonnaise mixture with potatoes

Spoon the potato salad into a serving bowl. Crumble the boiled egg yolk that you kept aside and sprinkle it on top of the salad. This salad is best served chilled.

Bernita’s famous Potato Salad

Berto prefers a sprinkle of cayenne pepper on top of his salad, while I like mine à la original.

It may look different, but it’s still the same delicious taste

Even though Bernita is no longer with us, we will always remember her infectious laugh, her loyalty and love for her family and friends and her kind heart.

Bernita, we will always cherish your memory – rest peacefully