I love a good potato salad, as long as it has body and depth to it and not too much dressing! I created this some time ago and I personally love it – it tastes great on the day that it is made and even better the day after!
Hints & Tips
- The potatoes are more easily peeled after they have been boiled – also means the potatoes remain intact.
- If you cannot find Kipfler Potatoes, try Dutch Creams, Cocktail Potatoes or any that are suitable for boiling and salads. This may mean using large potatoes which may need to be first peeled and cut into pieces before boiling.
- If necessary, you can exclude the bacon – it tastes great with or without it!
- Category: Pork, Salads, Side Dishes, Vegetables
Ingredients
Salad
- 1 kilogram Kipfler Potatoes, Washed
- 6 Eggs, Hard Boiled
- 1 Bunch Spring Onions, Chopped
- 1 Bunch Fresh Chives, Chopped
- 200 grams Short Cut, Rindless Bacon, Sliced, Chopped and Pan Fried
Salad Dressing
- 25 milliliters Fresh Lemon Juice
- 25 milliliters Olive Oil
- 2 1/2 teaspoons Wasabi Mayonnaise
- 2 1/2 teaspoons Wholegrain Mustard
- Salt
- Pepper
Instructions
- Boil the potatoes in a large pan of water until cooked.
- Allow to cool, peel off the skins, cut into 3cm pieces and place in a large bowl.
- Peel the eggs, cut into quarters and add to the bowl.
- Add the bacon, spring onion and chives and mix well.
- Make the dressing by placing the lemon juice, olive oil, mayonnaise, mustard, salt and pepper in a jug and mixing well to combine.
- Pour the dressing over the salad and mix well to evenly coat the ingredients.
- Serve immediately or cover with plastic wrap and place in the fridge and serve later at room temperature.
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