Tasty Potato Salad
(2)
40 minutes
The basics of this potato salad were first given to me by a friend and as I made it more often I kept changing it and adding more things to make it my own. There is a lot less preparation time as I use canned potatoes, but it still works well with fresh potatoes, which you would need to boil first of course!
Clare
33 people made this
Ingredients
Serves: 4
- 1 (800g) tin whole baby potatoes
- 4 slices bacon, diced
- 4 hard boiled eggs, sliced
- 3 spring onions, finely sliced
- 6 sprigs fresh chives, finely sliced
- 4 tablespoons sour cream with garlic and parsley
- 2 tablespoons whole egg mayonnaise
- 1 lemon or 1 tablespoon lemon squeeze
- olive oil
- 1 teaspoon all purpose seasoning
- freshly ground sea salt and black pepper, to taste
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- Fry the diced bacon in a little bit of olive oil until crisp. Place on paper towel to drain.
- In the same frying pan cook the potatoes (leaving them whole unless they are too big) together with the all purpose seasoning on low until they become a nice colour and heated through (this doesn't take long as they have already been cooked).
- Place the bacon and potatoes in your bowl and while they are still hot add a splash of olive oil and squeeze of lemon to taste.
- Generously season with freshly ground sea salt and black pepper then mix. Leave to the side.
- Once the potatoes and bacon are slightly cool add the finely sliced spring onion and sliced eggs.
- Mix, cover and refrigerate.
- To prepare the dressing, mix the sour cream, mayonnaise, 3/4 of the finely sliced chives (leaving 1/4 to sprinkle on the top at the end) and season with freshly ground sea salt and black pepper.
- 1/2 an hour before serving, mix the dressing through the salad then sprinkle the remaining chives over the salad.
Similar Recipes
Recently Viewed
Reviews and Ratings
Global Ratings:
(2)
Reviews in English (2)
2
- 09 Feb 2011
0
very nice thanks - 26 Nov 2011