This Potato salad recipe is a family favourite.
At the risk of sounding like a total self love’o, it’s truly the only recipe you’ll need and a huge hit with all our family and friends. I am often asked to bring this along to BBQ’s and picnics and we enjoy it every year on Christmas day with a variety of seafood and cold meat.
Here’s what you’ll need –
I HIGHLY recommend using Best foods brand of Mayo for best results.
(I make a big batch as it lasts a few days in the fridge stored in an airtight container and gets better each day, but just halve the recipe if you want to make a smaller amount).
1.2 kilos of potatoes
6 boiled eggs, each egg cut into quarters
250g diced shortcut bacon
2 stalks of green spring onions, finely sliced
1 cup of whole egg mayonnaise (I use Best Foods).
150ml light cream
1 teaspoon of Vegta stock
1 teaspoon of wholegrain mustard
Salt & black pepper
Wash your potatoes well and cut them into 2cm cubes. I leave the skin on but you can remove it if you like. Place the potatoes in a large pot, add salt and cover with cold water and boil until tender but not too soft.
Drain the water, place the potatoes in a colander, rinse in cold water and set aside to cool slightly.
Fry off you bacon and set aside.
In a bowl mix together the mayonnaise, cream, Vegeta, mustard, and pepper.
Once the potatoes have cooled slightly, add them back to the pot and stir through the mayo mix, spring onions and bacon and stir until the potatoes are evenly coated. Gently mix through the eggs and store in the fridge until cold before serving. This salad gets better as it chills and the flavours infuse, so it’s the perfect recipe to make a day ahead.