The BEST Creamy Potato Salad with Egg and Bacon

A few moons ago when I was a broke apprentice chef, I worked in this great little cafe with the BEST potato salad. We served it with everything. Each day, we would all put our spin on it in hopes of being crowned as making the BEST potato salad recipe. This is my version. It’s a standard at any BBQ I host. It’s always there. Numerous people wouldn’t come unless it was on the menu! I’m talking steamed potatoes in bacon, egg, and seeded mustard mayo. It’s a total crowd-pleaser! My favorite bit is that it always tastes better the next day, which makes this creamy potato salad with egg and bacon perfect for those time-poor hosts.

What you need to get started

• Boiling potatoes. I use mainly baby potatoes or Puple Kestrals as they are most readily available in my area. However any potatoes suitable for boiling/mashing will do the trick! Large potatoes will need to be cut in half before boiling. Baby potatoes can be boiled whole.
  
  
• Bacon – I use shortcut bacon cut roughly into a 1cm dice.
  
  
• Large eggs – approx. 700g each
  
  
• Spring onions (thinly sliced). I’ve also substituted the green onions with thinly sliced Spanish onion which works well too
  
  
• Whole egg mayonnaise. I’m a huge Hellmans fan, so that’s my mayonnaise of choice when it comes to cooking. You can easily substitute with your favorite egg mayonnaise, or simply make one from scratch.
  
  
• Seeded mustard. This French-seeded mustard from Martha’s is my fave. If you don’t like seeded mustard try a Dijon mustard instead. While I much prefer the seeded type, I have substituted when I’ve run out of my favorite.
  
  
• Sea salt flakes and freshly ground black pepper
  

All the details on how to make this classic potato salad

1. In a large pot filled with salted water, boil the potatoes until cooked (about 30 minutes). Drain, And pop them back into the pot with the lid on to dry out for 10 minutes. Roughly chop each potato into 4-6 chunks and pop into a large bowl. Don’t worry if the potatoes get a little broken up, it all adds to the texture and I don’t mind it a little mushy!
   
2. In a small saucepan filled with water, boil the eggs until they are hard-boiled. (My 700g eggs normally take approx. 12 minutes). Drain and run cold water over the eggs to cool and stop cooking. Peel the hard-boiled eggs and roughly slice them. Add to the bowl of chopped potato.
   
   
3. While the eggs and potatoes are cooking, fry off the bacon bits in a large skillet until lightly colored and crispy on the edges. Pop aside to cool for 10 minutes
   
   
4. Transfer the crispy bacon pieces to the bowl of cooked potato. Add the sliced shallot onions, seeded mustard, and mayonnaise. Stir thoroughly to completely combine. Season with sea salt flakes and freshly ground pepper.

Equipment

You’ll need a large pot and a small saucepan for boiling the potatoes and eggs. A small skillet for frying off the bacon bits as well as a large cooks knife, chopping board, and measuring tools.

What do I serve it with?

In our house, my egg potato salad is a BBQ staple. Serve it with the usual suspects, grilled sausages, beef rissoles, marinated chicken, kebabs, grilled corn, and a garden salad.

It’s also a perfect side dish with burgers, like this cajun chicken burger.

Serve up alongside good roast chook like this black garlic butter roast chicken with some oven-roasted vegetables or corn ribs.

Storage

Transfer any leftover potato salad to an airtight container and store it in the fridge for up to three days. Alternatively, just cover the serving bowl with plastic wrap.

Do you make friends with salad? Me too! Try these other salad recipes…

• Curried Chicken Kebab Salad with Kasundi Mayonnaise
• Roasted Beetroot and Carrot Salad with Labneh
• A Simple Caprese Salad with Burrata
• Freekeh and Fava Bean Chickpea Salad

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