Potato salad with crispy bacon

    40 minutes

    A good picnic salad is easy to transport, robust in flavour and not fussy about the temperature at which it is served – this fills the bill perfectly.

    5 people made this

    Serves: 8 

    • 1.5 kg baby new potatoes, washed
    • 3 rashers lean bacon, rind removed, chopped
    • 3/4 cup thick mayonnaise, homemade or bought
    • 2 tablespoons snipped fresh chives
    • Salt and freshly ground black pepper

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Steam or boil the potatoes until cooked, drain well and allow to cool. Cook the bacon in a frying pan with no extra fat until very crisp and brown. Remove from the pan with a slotted spoon and leave to cool.
    2. Put the potatoes in a bowl, add the mayonnaise and chives and season to taste. Mix well and transfer to a serving dish. Sprinkle the bacon over the top, cover the bowl with plastic wrap and refrigerate until packing time.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    I added cappers, chopped gherkins and sour cream (instead of mayo). Very nice  -  13 Dec 2012