This simple Potato Salad recipe is so tasty your family members will ask for seconds.
It is very filling dish, so you can serve it as its own, or it can become a side dish for your hearty family dinner. This recipe can be used as a party food recipe, or as a picnic recipe, or even become a simple lunch food. Try it, you will not be disappointed.
12 even-sized chat (small coliban) potatoes
4 bacon rashers, rind and excess fat trimmed
60g (1/4 cup) good-quality whole-egg mayonnaise
2 tsp virgin olive oil
2 tbs capers, finely chopped
½ small red onion, finely chopped
¼ cup loosely packed finely chopped fresh dill
3 tbs lemon juice
salt & freshly ground black pepper
Place the potatoes in a large saucepan and cover with cold water. Bring to the boil over high heat. Boil, uncovered, for 10 minutes or until tender when pierced with a knife. Drain, and then set aside to cool completely. Cut in half and place in a large serving bowl.
While potatoes are boiling put the bacon in the oven and crisp it under the hot grill for 5-10 minutes. When its crispy take it out of the oven, put it on a paper towel to drain the excess fat, after the bacon has cool down cut it in small strips.
Meanwhile in a small pan of cold water boil the egg for 10-12 minutes for medium-hard boiled. Drain and cool under cold running water. Peel and set aside.
Combine the mayonnaise, olive oil, onion, capers, lemon juice in a small bowl.
Add dill and bacon to the bowl with the potatoes. Gently toss to combine. Add the mayonnaise mixture and toss to combine. Taste and season with salt and pepper.
Cut the egg into quarters and arrange on top of the salad. Sprinkle with some dill or parsley and shredded bacon.
Best even simple Potato Salad, enjoy!
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