Best Ever Potato Salad
Hannah Kate
Rated 5.0 stars by 1 users
Category
Salad
Author
Hannah Kate
Servings
4-6
Prep Time
10 minutes
Cook Time
20 minutes
This Potato Salad is the one dish I always make if I am asked to bring something to a BBQ or dinner party, and it seems to always be the star of the show. This salad keeps well in the fridge for a few days so you can easily make it a day or 2 before. Sometimes I like adding corn for extra sweetness and crunch.
Ingredients
- 1.5kg potatoes - cut into 2.5cm chunks
- 400g cooked bacon, diced
- 1/2 cup spring onion, thinly sliced
- 1 small red onion, finely diced
- 1/4 cup of chives
- 1/4 cup pickles, finely diced
- 4 eggs
- 3/4 cup whole egg mayonnaise
- 1/4 cup sour cream
- 1 clove of garlic, minced
- 1 tbsp dijon mustard
- 1 tsp raw sugar - dissolved with with 2 tbsp hot water
- salt & pepper, to taste
- 1 tbsp olive oil
DRESSING
Directions
Bring large pot of salted water to the boil and add in potatoes, cook until tender (fork should easily go through)
- Dice bacon and heat olive oil in a pan.Cook bacon for a few minutes on each side.
- Prep all other ingredients and mix all dressing ingredients together.
- Bring a small pot of water to a boil and add your eggs for 7-7.5 minutes - then peel and cut into quarters.
- Once the potatoes are cooked, strain and add all other ingredients into a large salad bowl while the potatoes and still hot.
- Mix through the dressing and top with more chives. Enjoy
