Description
THE potato salad that my family say is my best dish.
Ingredients
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
- 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.
- 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
- 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
- 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.