I never used to be a big fan of potato salad – it always seemed to taste like cold potatoes in vinegar. But this recipe… well, it has converted me completely. It’s super creamy, thanks to the eggs and the whole-egg mayo, with a gorgeous saltiness from the bacon, and then just enough tang from the wholegrain mustard and a little balsamic vinegar. The spring onion ties all the flavours together.
This salad has always been a winner for me at barbecues and picnics. I know I will return home with a cleaned-out bowl! Plus, everyone always asks me for the recipe.
6-8
servings20
minutes15
minutesTrust me, once you try this potato salad, there’s no going back… unless you’re going back for seconds!
Stop your screen from snoozing (zzz)
Ingredients
1 kg 2 1/5 lb baby red potatoes, chopped into bite-sized pieces
1 tbs 1 tbsp extra-virgin olive oil
150 g 5 2/7 oz short cut bacon, chopped
2 2 spring onions, trimmed, sliced, handful of green section reserved
6 6 eggs, hard-boiled, shells removed
60 g 4 tbsp grated parmesan
Grated parmesan, extra, to serve
- Creamy dressing
3/4 cup 3/4 cup whole-egg mayonnaise
3 tsp 3 tsp wholegrain mustard
2 tsp 2 tsp balsamic vinegar
Method
- Boil potatoes in a large saucepan of water for 15 minutes or until just tender (a knife should pass through without potato breaking up). Drain. Set aside to cool.
- Meanwhile, heat oil in a frying pan. Add bacon and spring onion. Cook, stirring, for 5 minutes or until bacon is golden and onion is soft. Transfer to a large serving bowl.
- To make the dressing, place mayonnaise, mustard and vinegar in a jug and whisk until well combined.
- Add cooled potatoes to the bacon mixture. Thickly slice eggs and add to the bowl with parmesan and dressing. Gently toss to combine. Top with reserved spring onion and extra parmesan. Cover and refrigerate until ready to serve.
Notes
- It’s really important to make sure that the potatoes have cooled to room temperature before adding the other ingredients, otherwise the dressing will get soaked up by the potatoes and you’ll lose the ‘creamy’ factor, the cheese will melt and the spring onion will go limp. Not the result you want!
- You can use baby white potatoes instead of red, if you like.
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This salad never disappoints. It IS really creamy and I make it all the time because I know the bowl will be empty – people come back for seconds and thirds!