An all-round traditional favourite, whats not to like about this amazing combo?
1.50 kg Potatoes, waxy is best for boiling, Yukon Gold, red potatoes and fingerling potatoes are examples of waxy potatoes
6 Hard-boiled eggs and cut in halves
⅔ cup Loosly packed and finely chopped spring onions
4 Rashers of bacon, this is optional, but it really adds to the dish
1 cup Aoili mayonnaise, I usually buy mine in the supermarket
1 tbsp Dijon mustard, with or without seeds is fine, this little addition really makes the sauce sing!
½ cup Natural yoghurt
Bush BBQ Lemon Pepper is the perfect addition to this traditional salad
Fresh Lemon juice to taste
Freshly chopped dill is another option. Really love this herb in the salad, but know it's not everyones favourite.
1Chop the potatoes into cubes and cook in a saucepan of salty water until a folk or skewer goes into the potatoes cleanly. Don't over cook the potatoes or they go mushy! Take approx 10-12 min. Once cooked drain and put into a bowl with cold water, this stops any further cooking.
2Hard boil the eggs, when cold peel and halve
3Chop the bacon into strips. Pan fry to give a nice crisp finish. Take out of pan and leave.
Dressing
4Put the aoili into a bowl, add the Dijon mustard and yoghurt and mix together. Add some lemon juice, salt and pepper to suit your taste.
5Drain the potatoes and put into a bowl, mix in the spring onions and save a small amount for decoration.
6Mix in approx 1/2 the quantity of bacon bits into the potato and spring onions
7Gently mix in the dressing then place the potatoes onto your serving dish.
8I know this is tricky, but place the hard-boiled egg halves in and around the potatoes. This stops the eggs falling apart and it presents really well. Most chefs would use their hands for this to create a visually great looking dish.
9Top with the rest of the bacon bits and then sprinkle over the rest of the spring onions
If using dill, finely chop and sprinkle a little over the top as well.
Ingredients
1.50 kg Potatoes, waxy is best for boiling, Yukon Gold, red potatoes and fingerling potatoes are examples of waxy potatoes
6 Hard-boiled eggs and cut in halves
⅔ cup Loosly packed and finely chopped spring onions
4 Rashers of bacon, this is optional, but it really adds to the dish
1 cup Aoili mayonnaise, I usually buy mine in the supermarket
1 tbsp Dijon mustard, with or without seeds is fine, this little addition really makes the sauce sing!
½ cup Natural yoghurt
Bush BBQ Lemon Pepper is the perfect addition to this traditional salad
Fresh Lemon juice to taste
Freshly chopped dill is another option. Really love this herb in the salad, but know it's not everyones favourite.
Directions
1Chop the potatoes into cubes and cook in a saucepan of salty water until a folk or skewer goes into the potatoes cleanly. Don't over cook the potatoes or they go mushy! Take approx 10-12 min. Once cooked drain and put into a bowl with cold water, this stops any further cooking.
2Hard boil the eggs, when cold peel and halve
3Chop the bacon into strips. Pan fry to give a nice crisp finish. Take out of pan and leave.
Dressing
4Put the aoili into a bowl, add the Dijon mustard and yoghurt and mix together. Add some lemon juice, salt and pepper to suit your taste.
5Drain the potatoes and put into a bowl, mix in the spring onions and save a small amount for decoration.
6Mix in approx 1/2 the quantity of bacon bits into the potato and spring onions
7Gently mix in the dressing then place the potatoes onto your serving dish.
8I know this is tricky, but place the hard-boiled egg halves in and around the potatoes. This stops the eggs falling apart and it presents really well. Most chefs would use their hands for this to create a visually great looking dish.
9Top with the rest of the bacon bits and then sprinkle over the rest of the spring onions
If using dill, finely chop and sprinkle a little over the top as well.
Good old-fashioned potato salad
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