Potato Salad

Cooking: Oven/stove-top 15mins
Yield: 1 x large salad bowl

A delicious potato salad packed with pickles, free-range eggs and homemade mayonnaise. This recipe makes a big salad bowl perfect for your next barbeque. Best made several hours prior to serving (or the day before is even better).
10 eggs
1kg (2.2lbs) potatoes
1 tablespoon oil
1 teaspoon minced garlic
1 brown onion, finely diced
1 cup diced bacon
1 cup of frozen peas
1/2 cup of drained, chopped pickles

1/2 cup homemade mayonnaise
1/2 cup sour cream
2 teaspoons dried dill

Prepare eggs.
Place eggs into saucepan, cover with water then bring to a boil Turn the heat down and simmer for 6 minutes while you prepare the potatoes. Remove eggs from pan and cool before peeling and chopping eggs.
Prepare potatoes.
Wash potatoes, remove any blemishes and cut into 1/2 inch cubes. Put into a saucepan, cover with water, add some salt then bring to the boil. Turn the heat down a little and simmer until just cooked - potatoes should be firm and not fall apart. Drain potatoes and put aside to cool (need to be cooled down before you can add the dressing later).
Cook garlic, onion and bacon.
Heat oil in a small frying pan. Add garlic and onion, cook for 2-3 minutes then add bacon. Cook until bacon is crispy (or cook bacon under a grill). Remove from pan and cool (it needs to be cooled down before you can add to the salad later).
Make dressing.
In a large mixing bowl, combine  frozen peas, chopped pickles, mayonnaise, sour cream, dill, salt and pepper. Stir in the bacon mix, eggs and potatoes. Refrigerate until ready to serve.

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