A Classic Potato Salad recipe should be in everyone’s kitchen repertoire! Easy to whip up, packed full or protein and let’s face it, so delicious, a potato salad is perfect to serve as a side for lunch or dinner or as a main with some fresh bread and green salad leaves. This recipe uses fresh Australian eggs and the bacon can be omitted if you prefer it to be vegetarian. Enjoy!
To start make the dressing by whisking all ingredients in a bowl. Cover and refrigerate.
1. Wash potatoes and place in a microwave safe bowl (do not dry, keep water clinging to them). Cover with wet paper towel or microwave safe plastic wrap. Microwave on high for 7-8 minutes or until tender when pierced with a knife. Place in cold water to cool. Drain. Cut in half or small pieces if potatoes are large.
2. Place the eggs in a saucepan of cold water. Place the pan over medium heat, bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the yolks.
3. Simmer the eggs 5 minutes for medium boiled eggs for 8 minutes if you want them firmer. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool. Peel and cut into slices. Set aside.
4. Heat oil in a large, frying pan over a medium heat. Add bacon. Cook, stirring for about 5 minutes or until golden. Remove from the pan and drain on paper towel.
5. Reserve a tablespoon of each the chives and dill for garnish. Combine potatoes, bacon, onion, remaining chives, remaining dill and half of the egg slices. Pour ¾ of the dressing over salad and stir gently until combined. Arrange remaining egg slices in salad. Drizzle with remaining dressing.
6. Serve sprinkled with reserved chives and dill. Season with cracked pepper.
Pro Tips:
• Boiled eggs and croutons can be made a day ahead.
• Microwaving potatoes helps to keep potatoes in one piece without splitting and loosing skins. You can steam or boil being careful not to overcook. Cutting potatoes after cooking also helps keep their shape.
A Classic Potato Salad recipe should be in everyone’s kitchen repertoire! Easy to whip up, packed full or protein and let’s face it, so delicious, a potato salad is perfect to serve as a side for lunch or dinner or as a main with some fresh bread and green salad leaves. This recipe uses fresh Australian eggs and the bacon can be omitted if you prefer it to be vegetarian. Enjoy!
Ingredients (serves 6)
Dressing
½ cup mayonnaise
1 tablespoon lemon juice
2 teaspoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons caster sugar
Potato Salad
700g baby potatoes
5 eggs
1 tablespoon olive oil
200g bacon rashers, rind removed, chopped
1 small red onion, finely chopped
1 bunch chives, chopped
¼ cup roughly chopped dill
Cracked pepper and sea salt flakes
Method
To start make the dressing by whisking all ingredients in a bowl. Cover and refrigerate.
1. Wash potatoes and place in a microwave safe bowl (do not dry, keep water clinging to them). Cover with wet paper towel or microwave safe plastic wrap. Microwave on high for 7-8 minutes or until tender when pierced with a knife. Place in cold water to cool. Drain. Cut in half or small pieces if potatoes are large.
2. Place the eggs in a saucepan of cold water. Place the pan over medium heat, bring to a gentle simmer, gently stirring the eggs constantly in a clockwise direction. The movement of the water helps to centre the yolks.
3. Simmer the eggs 5 minutes for medium boiled eggs for 8 minutes if you want them firmer. Use a slotted spoon to remove the egg from the water. Transfer to a bowl filled with ice to cool. Peel and cut into slices. Set aside.
4. Heat oil in a large, frying pan over a medium heat. Add bacon. Cook, stirring for about 5 minutes or until golden. Remove from the pan and drain on paper towel.
5. Reserve a tablespoon of each the chives and dill for garnish. Combine potatoes, bacon, onion, remaining chives, remaining dill and half of the egg slices. Pour ¾ of the dressing over salad and stir gently until combined. Arrange remaining egg slices in salad. Drizzle with remaining dressing.
6. Serve sprinkled with reserved chives and dill. Season with cracked pepper.
Pro Tips:
• Boiled eggs and croutons can be made a day ahead.
• Microwaving potatoes helps to keep potatoes in one piece without splitting and loosing skins. You can steam or boil being careful not to overcook. Cutting potatoes after cooking also helps keep their shape.
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