Baking
57 recipes
Whenever I bring this along to a picnic or gathering (Christmas!) oh the joy! I receive accolades for this one, which makes all the prep and cooking worth it.
I have tried a few potato salads in my time, but this one is hands down still the winner. It does have a few ingredients to prepare but I will reiterate how good it is! And everyone loves it!
Serves 6 – 8 at a picnic. GF. DF depending on your choice of mayo cream.
Pictured:
Ingredients
- 1kg boiling potatoes, cut to same size to cook evenly – i.e. keep small ones whole and cut large ones Sandra's potato salad into half or thirds – can leave skin on if prefer.
- 1 cup mayonnaise - or half mayonnaise half sour cream/natural yoghurt
- 6 rashers bacon, diced and fried
- 5 eggs hard boiled and quartered lengthways
- 1 large eschalot or 2 small ones, very finely diced – you can substitute with spring onions or a very small brown onion, or half a Spanish/red onion, make sure finely diced as it will be tossed in raw
- Salt and pepper
- optional - a sprinkle of pink peppercorns is lovely with it too
- Have a large bowl ready to toss the salad in as you prepare the ingredients.
Method
Place the potatoes into a saucepan of cold water just enough to cover, add 1 tsp salt.
Bring to the boil, then turn heat down to a simmer and cook until they are tender when pierced with a fork. This can take up to 20 minutes depending on the size of the potatoes, so check after 10 minutes and keep a close watch on them to strain as soon as tender. You want them to keep their shape yet be tender when you bite into them. Once they are cool dice them into 1 ½ cm pieces. Add to the bowl.
Add the bacon and onion to the potatoes, then add the mayonnaise mix, a good pinch of salt and pepper and toss well. The potatoes should all be well covered and creamy. Add the eggs and gently fold them through trying not to break them up too much.
Dietary preferences
- Gluten-Free with ingredient checks
- Dairy-Free with substitutions
