Potato salad with crispy bacon

Potato salad with crispy bacon


1 person made this

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.

Lynn Cole

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.

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Reviews (1)


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

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