The BEST Potato Salad

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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. This is my version. It’s a standard at any bbq I host. It’s always there. Numerous people wouldn’t come unless it is on the menu! I’m talking steamed potatoes in a bacon, egg, and seeded mustard mayo. It’s a total crowd pleaser! My favourite bit is that it always tastes better the next day, which makes it perfect for those time-poor hosts.

What you need to get started

  • Baby potatoes or any other good boiling potatoes.
  • Bacon – (cut into a rough 1cm dice). I use short cut bacon
  • Large eggs – approx. 700g each
  • Spring onions (thinly sliced). I’ve also substituted the spring onion 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.
  • Seeded mustardThis French one from Essential Ingredient 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 favourite.
  • sea salt flakes and cracked pepper

All the details on how to make the BEST potato salad

  1. In a small stockpot filled with water, boil the potatoes until cooked (about 30 minutes). Drain, 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 another 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 each egg and roughly slice. Add to the bowl of chopped potato

  3. While the eggs and potaoes are cooking, fry off the bacon bits in a frypan until lightly coloured and crispy on the edges. Pop aside to cool for 10 minutes

  4. Add all remaining ingredients to the bowl of potato. Stir thoroughly to completely combine all ingredients. Season with sea salt flakes and freshly ground pepper.

What do i serve it with?

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

It’s also great to serve with burgers, or as a side to a good roast chook like this black garlic butter roast chicken with some oven-roasted vegetables.

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close up of a bowl of potato salad

The BEST Potato Salad

  • Author: Emma
  • Prep Time: 20
  • Cook Time: 45
  • Total Time: 1 hour 5 minutes
  • Yield: 10 people 1x
  • Category: Salad
  • Cuisine: Australian, German

Description

THE potato salad that my famiy say is my best dish.


Ingredients

Units Scale
  • 1 kg baby potatoes
  • 200 g bacon (cut into a rough 1cm dice)
  • 4 eggs
  • 4 large spring onions (thinly sliced)
  • 200 ml mayonnaise
  • 2 tblsp seeded mustard
  • sea salt
  • cracked pepper

Instructions

  1. In a saucepan filled with water, boil the potatoes until cooked (about 30 minutes). Drain, roughly chop each potato into 4-6 chunks and pop into a large bowl.
  2. In another 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 each egg and roughly slice. Add to the bowl of chopped potato
  3. While the eggs are boiling, fry off the bacon bits in a frypan until lightly coloured and crispy on the edges. Pop aside to cool for 10 minutes
  4. Add all remaining ingredients to the bowl of potato. Stir thoroughly to completely combine all ingredients. Season with sea salt flakes and freshly ground pepper.


Notes

In our house, my potato salad is a bbq staple. However, it also is great to serve with burgers, and as a side to a good roast chook like this black garlic roast chicken.

Keywords: Potato, Salad

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