Description
THE potato salad that my family says is my best dish. Serve this creamy egg and bacon potato salad with your next BBQ!
Ingredients
Scale
- 1 kg baby boiling potatoes or other large boiling potatoes cut in half.
- 4 eggs
- 200 g bacon (cut into a rough 1cm dice)
- 4 large spring onions (thinly sliced)
- 200 ml mayonnaise
- 2 tbsp seeded mustard
- sea salt flakes
- freshly ground pepper
Instructions
- 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!
- 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.
- 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.
- 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.
Notes
- In our house, my potato salad is a BBQ staple. However, it also is great to serve with burgers, or as a side to a good roast chicken.
- Store in the fridge for up to three days.
- 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.
Nutrition
- Serving Size:
- Calories: 318
- Sugar: 1.8 g
- Sodium: 529.7 mg
- Fat: 24.4 g
- Carbohydrates: 17.4 g
- Protein: 7.4 g
- Cholesterol: 95.4 mg