Potato Salad with Bacon

    25 minutes

    Bacon, paprika and fresh dill are flavourful additions to this warm potato salad.

    4 people made this

    Serves: 4 

    • 1 kg small new potatoes
    • 5 rashers bacon, diced
    • 4 medium eggs, hard boiled, quartered
    • 1⁄4 cup diced pickled cucumbers
    • 3 tablespoons diced fresh parsley
    • 2⁄3 cup good quality mayonnaise
    • 4 tablespoons sour cream
    • 1 tablespoon lemon juice
    • 1 teaspoon ground sweet paprika
    • 2 tablespoons diced fresh dill

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Half fill a large saucepan with water; add potatoes and bring to a boil. Reduce heat to a simmer, cook 10 to 12 minutes or until just tender. Drain and cut in half.
    2. Cook bacon in a lightly oiled frying pan over high heat until crisp. Drain on paper towels.
    3. Place warm potatoes in a large serving bowl; add eggs, cucumbers and parsley then toss gently.
    4. Combine mayonnaise, sour cream, lemon juice and paprika in a small bowl. Add to salad and toss gently. Sprinkle bacon and dill on top.

    Cook's Tip

    Both the bacon and eggs can be cooked ahead of time and used cold. It is only the potatoes that must be used warm.

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     -  16 Jan 2012